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    Baked courgettes with tomato and Brie

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    Baked courgettes with tomato and Brie

    "You can eat any leftovers cold with bread. The flavours benefit from extra timeto combine."

    • Total time: 2 hours

    Serves: 6


    • Olive oil
      4 Courgettes - cut length ways into 5mm thick slices
      300g Brie - cube
      100g Vegetatian Parmasan - freshly grated

      For the tomatoe sauce
      2 garlic clove - finley sliced
      6 tbsp olive oil
      2 x400g can chooped tomatoes
      10 fresh basilleaves

      For batter
      100g plain flour
      4 medium free-range eggs - beaten
      Freshlyground nutmeg


    1. Pre heat the oven to 200°C/fan180°C/gas 6. Make the sauce. In a pan over a medium heat, fry the garlic in the oil for 5 minutes until soft. Add the tomatoes and basil, season and cook gently for 20-30 minutes.
    2. To make the batter, put the flour in a bowl, make a well in the centre and pour in the beaten eggs. Season with nutmeg, salt and pepper, and mix well to a thickish batter.
    3. In a frying pa, gently heat a little oil. Dip the courgette slices in the blatter and fry, in batches, for 3 -4 minutes each side until golden. Drain on kitchen paper and set aside.
    4. Put a layer of courgette in a 2.5 - litre baking dish. Add a third of the tomato sauce and a third of the cheeses. Repeat twice.
    5. Bake for 30 minutes until golden brown on top. Leave to cool a little and serve.
    6. Wine Note Don't overwhelm the delicate courgettes in this dish - stick to a light, fresh white such as Pinot Blanc fromAlsace or an Italian Verdicchio.

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