Tomato and Zucchini Flannettes
6 servings
30 minutes
Flanlets made from tomatoes and zucchini are an exquisite creation of author cuisine, combining the delicate texture of baked dough with a rich vegetable flavor. This dish originated as an experiment with traditional tarts and quiches but gained its uniqueness through simplicity and refinement. A light creamy filling highlights the freshness of the zucchini and tomatoes, while baked cheese adds zest and an appetizing crust. Flanlets are served cold, making them ideal for a summer dinner or as an appetizer on a festive table. They can be paired with crunchy salads to create a harmonious and refreshing dish. The simplicity of preparation and rich flavor make this recipe a great choice for those who appreciate gastronomic experiments and natural ingredients.
1
Place flour and butter in a bowl and mix until crumbly, 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).
- Wheat flour: 115 g
- Wholemeal flour: 115 g
- Butter: 115 g
- Water: 4 tablespoons
2
Layer thinly sliced tomatoes and zucchini. Break the eggs, add cream, parsley, and seasoning, then pour the mixture over the vegetables. Sprinkle grated cheese on top.
- Tomatoes: 4 pieces
- Zucchini: 4 pieces
- Chicken egg: 3 pieces
- Cream: 200 ml
- Chopped parsley: 2 tablespoons
- Cheese: 55 g
- Salt: to taste
3
Place the pie on the bottom of the oven for baking and cook for about 20-25 minutes.
4
Serve cold with salads.