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Make a simple tomato sauce. Heat 2tbsp olive oil in a pan and once hot add the cherry tomatoes. Season well and cook on high for 3 minutes until the tomatoes are bursting. Smoosh them with a wooden spoon to form a sauce. Then add the sliced garlic and cook for another 30 seconds.
Tip into your serving dish and sprinkle with the sliced basil. I used a 10 inch pie dish but you could use a roasting tray or any serving dish you like, just make sure it has high-ish sides.
Use a mandoline to thinly slice the courgettes. The. add to a bowl and add olive oil, salt and pepper. Strip the thyme leaves off the stems and add them to the courgette.
Thinly slice the tomatoes and season with salt and pepper.
To assemble, you want to do 2 rows of courgette slices, and then a row of tomato slices. Spread some Boursin cheese on the tomato slices before adding the next rows of courgettes and repeat until you've filled the dish.
Drizzle a little olive oil over the finished dish and add a sprinkle of flakey sea salt and some fresh pepper. Bake for about 35 minutes until it's softened and golden.
For the Whipped Boursin: Whip the Boursin cheese with the double cream until light and fluffy.
To serve, top the gratin with the whipped Boursin, fresh pesto and basil leaves.