Tuesday, 7 June 2011

French Courgette/Zucchini Lattice Flan

Kitchen Play List:     ABBA ~ Waterloo
                                          The Gossip ~ Love Long Distance
                                    Jo Strafford/Frankie Lane ~ Hey Good Lookin'
                                    Shania Twain ~ When You Kiss Me
                                    Pixie Lott ~ Cry Me Out
                                    Kings Of Leon ~ Be Somebody

This is one of my most favourite recipes of all time. From the cayenne spiced wholemeal pastry to its simple but delicious filling of fresh tomatoes and courgettes. It was the first recipe I tested out from Linda Majzlik's fantastic A Vegan Taste of France
Wholesome and packed with flavour

No matter how many times I make this flan, I still panic that the filling is going to be too much and I have to stretch the lattice over this large mound of tomatoes and courgettes. But when it's baking, it all mulches down to fit perfectly..lol. I always make one to sit on a buffet table as it's just as tasty served cold. I made this one for my friends birthday dinner and served it with steamed Jersey new potatoes and a large salad bowl.

The lattice work is usually better but I was pushed for time...still very tasty! lol
If I'm making this for My Love and I, than I just make the standard size (as per the recipe below) but if I'm making it for more and for buffets I double it up and it works really well..it doesn't lose any of its flavour.

French Courgette Lattice Flan Serves 4
(Recipe from A Vegan Taste of France/Majzlik)

8oz/225g fine wholemeal self raising flour
3oz/75g vegan marg 
1/4 tsp cayenne pepper

12oz/350g courgettes, thinly sliced
6oz/175g ripe tomatoes, skinned and chopped
1oz/25g vegan cheeze, grated
1 small onion, finely chopped
1 garlic clove, crushed
1 dsp olive oil
1 dsp tomato puree
1 rounded tbsp of finely chopped fresh basil
1/2 tsp celery seed (if doubling recipe...leave at 1/2 tsp!! R)
freshly cracked black pepper

Sift the flour with the cayenne pepper into a mixing bowl. Rub in the marg and then gradually add enough water to make a soft dough. (Or make the pastry in a food processor...I do and it always come out well R)  Roll out 3/4 of the dough on a floured board to line a greased 8" diameter deep loose based flan tin. Prick the base and bake blind in a preheated oven at 180'C/350'F/Gas Mark 4 for 5 minutes. (10 minutes if doubling the recipe! R)  Roll out the remaining pastry thinly and cut into 1/2" wide strips for the lattice top. 

Heat the remaining oil and gently fry the onion and garlic until softened. Add the tomatoes, tomato puree, basil and celery seed and season with black pepper. Simmer for about 5 minutes until the tomatoes become pulpy and the mixture thickens, then add the courgettes and stir well. Raise the heat and simmer for 3 minutes. ( 6 minutes if doubling the recipe R) Stir occasionally. Remove from the heat and add the grated vegan cheeze. Spoon the filling into the flan case and arrange the pastry strips in a lattice pattern on top. Put the flan back into the oven for 30-35 minutes until browned. 

Like I said...not my best pastry work...I'm calling it the rustic look! lol 
Serve with lovely salads or steamed veggies...and enjoy!