On the hottest summer days (or for special occasions) try this courgette flan with basil sauce and tomatoes by Arturo Dori: fast, gluten-free, light, savoury and...very chic!
For the flan
- 500 g courgettes,
- 300 g ricotta cheese,
- 3 eggs,
- 3 tablespoons of grated Parmesan cheese,
- 1 clove of garlic,
- 1 sprig of thyme,
- 4 or 5 leaves of basil,
- 200 g tomatoes,
- Freshly ground pepper.
For the basil sauce
- A bunch of basil,
- A small clove of garlic,
- Two tablespoons of grated Parmigiano cheese,
- A tablespoon of almonds,
- Extra-virgin olive oil to taste,
Follow these steps:
Blend the basil with the salt, the garlic and the extra-virgin olive. Cover and refrigerate.
Cut the courgettes in large pieces. Cook them in boiling water for about 5 minutes.
Sauté the courgettes in a pan with chopped garlic, thyme and freshly pepper for a few minutes. Blend them with the eggs, the ricotta, the Parmesan and the basil.
Grease a baking dish and pour in the mixture. Cook in a double saucepan (bain marie) for about 20 minutes.
Let cool before turning out the flan. Put the basil sauce into a piping bag and decorate the flan. Serve with fresh dressed tomatoes and a glass of chilled white wine.
You can try the same recipe with different vegetables, such as carrots, broccoli and artichokes. In winter you can garnish the flan with a béchamel sauce instead of the basil one.