Tomato and Zucchini Flanlets
Baking and Desserts • Author's
Description
Conventional convection oven: place the molds with the dough in an oven preheated to 200°C, bake at 180°C (in a ventilated oven, bake at 160°C) for 10-15 minutes. Allow to cool slightly and fill with the filling as described above, bake at the same temperatures for another 20 minutes.
Ingredients
- Wheat Flour 5 oz
- Unbleached flour crackers 5 oz
- Butter 5 oz
- Water 4 tablespoons
- Tomatoes 4 pieces
- Courgette 4 pieces
- Farm fresh eggs 3 pieces
- Cream 5 fl oz
- Chopped Sage Leaves 2 tablespoons
- Cheese Spread 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Place the flour and butter in a bowl and crumble until it resembles breadcrumbs, or use a food processor. Add water and mix the dough until smooth. Roll out and place in 6 ceramic molds with a diameter of 12 centimeters (20-centimeter molds can also be used).
Step 2
Layer the thinly sliced tomatoes and zucchini. Crack the eggs, add the cream, parsley, and seasoning, and pour the mixture over the vegetables. Sprinkle grated cheese on top.
Step 3
Place the pie on the bottom of the oven for baking and cook for approximately 20-25 minutes.
Step 4
Serve cold with salads.
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