Friday, 10 July 2020
Although this may look unassuming, in fact it is so delicious! Concealed within the courgettes is a layer of tomato, cooked down with garlic and onion and herbs, and the flavours which present themselves are intense and unexpected. This can be served as an accompaniment to roast meat, but it also easily stands up to being a first course on its own.
For two servings.
Ingredients: 2 medium courgettes; 1 medium tomato; 1 clove garlic, pressed; 1 shallot, minced; 2 tbs butter; 1 tbs olive oil; 1/2 tsp dried thyme; 3 - 4 tbs cream; seasoning; 2 tbs grated parmesan.
1. Heat the oven to 180 degrees C. Grease two individual egg dishes.
2. Peel, seed and roughly chop the tomato. Finely slice the courgettes.
3. In a small pan, heat half the butter, and in it lightly saute the shallot and garlic until softened. Add the diced tomato flesh and the thyme. Cook over medium heat for ten minutes or so until the mixture has collapse into mush. Add seasoning to taste, and set aside.
4. In a large frying pan or saute pan, heat the remaining butter and the oil. Cook the sliced courgettes over medium heat until they have softened. Add salt to taste, then add the cream, and raise the heat until the cream has thickened - only a minute or so. Set aside to cool slightly.
5. Make a layer of the courgette mixture in the bottom of each of the egg dishes, and then divide the tomato mixture between the two dishes. On top of the tomato, arrange the remaining courgette mixture so that the tomato is completely concealed, and then sprinkle the grated parmesan over the top. (You can prep to this stage several hours in advance, if you like, and leave the final cooking until just before you want to serve).
6. In the pre-heated oven, heat the dishes through for ten minutes or so, and then finally brown the cheese, either by a minute under a hot grill or else by the use of a blow-torch.