Courgette Flammekueche
with mozzarella & a crisp salad- Tarwe
- Milk (including lactose)
Did you know that flammekueche originated from a flat piece of dough that bakers used to check whether their oven was hot enough?
Ingredients
½ piece
Garlic
100 g
Passata
⅓ sachet(s)
Italian seasoning
½ piece
Courgette
½ piece
Red onion
1 piece
Flammekueche
(Contains: Tarwe)
½ bulb(s)
Mozzarella
(Contains: Milk (including lactose))
½ piece
Tomato
20 g
Arugula & lamb's lettuce
⅓ sachet(s)
Sicilian-style herb mix
½ piece
Bell pepper
Not included in your delivery
½ teaspoon
Honey [or plant-based alternative]
¾ tablespoon
Extra virgin olive oil
¾ tablespoon
Olive oil
1 tablespoon
White balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Crush or mince the garlic. Heat a light drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic for 1 – 2 minutes, then add the passata, Italian herbs, honey and half of the white balsamic vinegar. Allow the sauce to reduce for 8 – 10 minutes, seasoning to taste with salt and pepper (see Tip).
Tip: be sure to taste the sauce and add more honey or vinegar as necessary.
Dice the bell pepper and slice the onion into half rings (see Tip). Transfer the flammekueche to a parchment-lined baking sheet and bake for 7 – 8 minutes.
Tip: if you have extra onion, add it to the salad in step 5.
In the meantime, heat a drizzle of olive oil in a frying pan over medium-high heat. Cut a third of the courgette into thin slices and fry for 5 minutes. Cut or tear the mozzarella into small pieces.
Did you know... this recipe provides more than 350g vegetables per serving. This is thanks in part to the passata, which contains around the same amount of vitamins, minerals and fibre as fresh vegetables.
Spread the sauce over the flammekueche, leaving at least 2cm free around the edges. Top with the courgette slices, bell pepper, onion and mozzarella. Season with salt and pepper, then bake in the oven for 8 – 10 minutes or until the mozzarella has melted.
In the meantime, use a peeler to shave the rest of the courgette into thin ribbons. Halve the tomato and scoop out the seeds and the juice, then dice it. In a salad bowl, combine a drizzle of extra virgin olive oil with the rest of the white balsamic vinegar. Toss the courgette ribbons, tomato and lettuce with the dressing, then season to taste with salt and pepper. In a small bowl, combine the Sicilian herbs with a light drizzle of extra virgin olive oil.
Serve the flammekueche on plates and drizzle with the herb oil. Serve with the salad alongside.
