29 July 2014

Courgette tarrine

Here is another vegetarian and gluten free recipe that looks very professional and taste great. It can be eaten hot and cold, but I preferred it cold. I can easily take it to work for lunch and avoid those fast food menus in the cafeteria.

Serves 4/6
  • 2 Tbsp olive oil
  • 2 yellow bell peppers
  • 1 red bell pepper
  • 3 large courgettes sliced
  • 150g Emmenthal cheese
  • 1 basil spring
  • 3 eggs beaten
  • Salt and pepper

Preheat the grill of the oven to maximum temperature. Preheat the oven to 175º C if it's separate, if not leave the oven to 175º C after using the grill.
Cut the peppers in half and clear the seeds. Brush the skin with olive oil and put on a oven grill rack. Grill the peppers for around 10-15 minutes.

Once the peppers are done and the skin is black take them out and put on a bowl covered with cling film for another 10-15 minutes. After it will be easier to peel them and slice them.

While the peppers are cooling in the bowl, put the courgette slices in the tray and grill until golden (10 minutes).

In the meantime mix the eggs with 50 g of the cheese grated. Add the sliced peppers and the chopped basil. 

In a 1lb loaf tin put a layer of courgettes, then put another layer of Emmenthal cheese sliced and cover with a the egg mixture (approximately 1/3). Repeat the layering process until finishing with a layer of egg mixture.

Put the tarrine in an oven dish and fill it with boiling water up to the middle of the loaf tin. Put on the oven for an hour at 175º C. The surface (future bottom) will end up roasted. You can avoid it by covering with tin foil, but I personally prefer it this way. You can eat it straight from the oven or let it cool and leave it in the fridge until serving.

Nutrition Facts
Serving Size 4 Serving
Per Serving% Daily Value*
Calories 391
Calories from Fat 270
Total Fat 30.0g46%
Saturated Fat 11.0g55%
Cholesterol 127mg42%
Sodium 274mg11%
Potassium 323mg9%
Carbohydrates 15.5g5%
Dietary Fiber 4.8g19%
Sugars 8.4g
Protein 24.4g
Vitamin A 42% · Vitamin C 457%
Calcium 8% · Iron 14%

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