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PrintTOMATO AND COURGETTE TIMBALES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 180°C/350°F/ Gas 4. Lightly butter four large ramekins or individual ovenproof dishes.
- Top and tail the courgettes, then cut them into thin slices. Put them into a steamer, place over a pan of boiling water, cover with a lid and steam for 5 minutes.
- Shake the steamer to get rid of as much moisture as possible, then layer the courgettes in the ramekins with the sliced tomatoes.
- Whisk together the eggs, cream, tomato sauce or passata, herbs and seasoning. Pour the egg mixture into the ramekins, dividing it evenly.
- Place in a roasting tin and half fill the tin with hot water.
- Bake for 30 minutes until the custard is just firm.
- Cool slightly then run a knife around the rims. Carefully turn out on to small plates. Serve with sauteed potatoes.
INGREDIENTS
- A little butter
- 4 courgettes
- 4 firm, ripe vine tomatoes, sliced
- 4 eggs and 4 egg yolks
- 5 tablespoon double cream
- 2 tablespoon fresh tomato sauce or passata
- 4 teaspoon chopped fresh basil
- Salt and ground black pepper
- Sauteed potatoes, to serve
4 comments for “Tomato and Courgette Timbales”
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