Tomato, Mascarpone and Zucchini flan with aromatic herb salad

We eat more zucchini per capita in our household than any other vegetable as it is virtually the national vegetable of Italy and also one of the easiest “green” things that my husband will eat!

Interestingly it is botanically regarded as a fruit, despite most frequently being referred to and cooked as a vegetable. So next time you indulge just think that you are technically eating the swollen ovary of the zucchini flower. who knew!

Us Brits have stolen the french word “Courgette” whilst most of the world refers to them as zucchini or in some cases baby marrow. In any case they are party of the squash family or in this casea a summer squash, easy to grow, low in calories and rich in manganese as well as containing some folate, vitamin A and potassium and last but by no means least easy and delicious to cook.

This flan is one of my go-to dishes on days when I’ve not got anything organised and need to whip up a quick dinner. I never quite stick to the same recipe and that’s what is great about it as you can tweak one or two ingredients depending on what you have in the fridge and it more or less always works; add in red onion or leek, switch cheeses ecc  With our bounty of fresh salad (one of the only things growing well in our veggie patch), it makes for a relatively healthy summer supper, I say relative because of the mascarpone that I use in the flan but this can easily be replaced for a lower fat option such as a light creme fraiche.

Tomato, Mascarpone and Zucchini flan with aromatic herb salad

Courgette & Tomato  (5)

Ingredients: 1 pack of ready rolled short crust or puff pastry, 2-3 large zucchini (sliced,  2 large tomatoes (sliced), 125g mascarpone, 1 egg, cubed pancetta chunks (optional) 2-3 sprigs of fresh thyme, handful of grated cheddar or one small brie cut into strips, salt & pepper served with fresh salad, mint leaf, coriander leaf, basil leaf.

Preparation: 15 mins + 25-30 mins cooking

1. Wash the salad and leave to dry on a tea towel or drain in a colander.

Fresh leaf salad (2)

2. Prepare a flan dish with the pastry and lay on the sliced zucchini.

Courgette & Tomato  (2)

3. Next place the sliced tomatoes on top of the zucchini together with the thyme, salt and pepper. I used some cubed pancetta chunks in mine flan for additional flavour but it works just as well as a vegetarian dish.

Courgette & Tomato  (3)

4. Whip the egg and mascarpone and pour over and lastly add the grated or sliced cheese.

Courgette & Tomato  (4)

5. Bake at c. 180-190C for 25 mins or until golden and then leave to rest for 5 mins before serving.

Courgette & Tomato  (1)

6. Serve with the aromatic salad and dressing of your choice.

Fresh leaf salad (8)

3 Responses to “Tomato, Mascarpone and Zucchini flan with aromatic herb salad”
  1. Karen says:

    What an absolutely wonderful meal that sounds like. Your flan is beautiful.

  2. chef mimi says:

    I really had no idea that zucchini is a fruit!! Interesting. Beautiful recipe.

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