Tomato and Zucchini Flanlets
Baking and Desserts | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
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 - 4.1 oz
- Unbleached flour crackers - 4.1 oz
- Butter - 4.1 oz
- Water - 4 tablespoons
- Tomatoes - 4 pieces
- Courgette - 4 pieces
- Farm fresh eggs - 3 pieces
- Cream - 7 fl oz
- Chopped Sage Leaves - 2 tablespoons
- Cheese Spread - 1.9 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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