Flans and Baked Dishes Recipes - Tomato Flan with Courgettes (Zucchini) Recipe

Ingredients

• fat for the baking sheet

• 10 g (2 teaspoons) fresh yeast or 5 g (1 teaspoon) dried yeast

• 250 g/9 oz (2 1/4 cups) flour

• 75 g/3 oz (6 tablespoons) melted butter

• salt

• 500 g/18 oz medium tomatoes

• 500 g/18 oz courgettes (zucchini)

• flour for the work surface

• 100 g/3 1/2 oz (1 cup) grated Gruyere cheese

• 100 ml/3 1/2 oz (scant 1/2 cup) sour cream

• 2 eggs

• 1 tablespoon dried herbs of Provence

Serves 4

---

Method:

1. Preheat the oven to 220°C (425°F), Gas mark 7. Grease a baking-tin.

2. Crumble the yeast into 150 ml/4 fl oz (5/8 cup) lukewarm water and stir well. Sift the flour over a bowl and add the yeast with the water, melted butter and a pinch of salt.

3. Stir to make a smooth mixture. Cover the bowl with a tea towel. Leave to rise in a warm place for about 15 minutes.

4. Halve the tomatoes, remove the seeds and slice. Clean and wash the courgettes (zucchini) and slice.

5. Roll out the yeast dough on a floured work surface and transfer to the baking tin. Press the dough down, pull into shape and form an edge. Prick the base with a fork.

6. Arrange the tomato and courgette (zucchini) slices on the base. Season with salt and sprinkle with grated cheese.

7. Stir the sour cream until smooth and add the beaten eggs and herbs. Stir again. Pour this mixture over the vegetables. Put on the bottom shelf of the oven and bake for 30-40 minutes. Serve hot.

Note: What distinguishes the tomato quiche from a pizza is the sour cream with beaten eggs and herbs which is poured over the vegetables. So as an alternative you can make a delicious pizza by coating the base with tomato sauce, arranging the vegetables on it and sprinkling the top with oregano, grated cheese and a little olive oil.