baking time15 min.
- Place the puff pastry in the dish, prick it and pre-bake covered with baking beans for 10-15 minutes to prevent the pastry from rising.
- Wash the peppers, remove their stalk and seeds and cut into sticks, then cubes (aka brunoise style).
- Remove the ends of the zucchini and cut into cubes as you did with the pepper.
- Peel the onion and chop finely.
- Also cut the tomato into cubes (it can be peeled beforehand if you prefer).
- Peel the garlic, remove the green center and crush it to a paste.
- In a saucepan heat the olive oil for a couple of seconds, then add all the prepared vegetables except the tomato.
- Stir regularly for 10-15 minutes.
- Add the tomato, ginger, salt, pepper and chopped basil. Stir well. Cook over a medium heat for another 5-8 minutes.
- In a bowl mix the beaten eggs, cream, mustard, a pinch of salt, pepper and nutmeg.
- Remove the pastry base from the oven.
- Spread out the vegetable filling and cover with the cream and egg mixture.
- To finish, place on top the parmesan shavings and the coppa slices which have been cut into strips ahead of time.
- Bake in the oven at 350°F for around 30 minutes.
- Garnish with fresh basil if you like. Enjoy with a nice green salad.
1 sheet of puff pastry (home-made or bought) preferably all-butter
2 small red bell peppers
1 green or yellow zucchini
1 ripe tomato
1 clove of garlic
Several fresh basil leaves (plus a few more to use as garnish)
2 tablespoons of olive oil
1/2 teaspoon ground ginger (or another spice to taste)
200 milliliters heavy cream or soy equivalent
1 tablespoon mustard
2 eggs, beaten
4-5 slices of coppa (or parma ham)
Salt and freshly-ground pepper