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Layered Courgette Dome
Layered Courgette Dome
added by dotti

Not as difficult to make as you might think! A little bit of time to prepare but worth it for the impressive result!

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Prep time
  • 45mins
Cook Time
  • 1 hour
Servings
  • 6
Ingredients
  • 5 medium courgettes
  • Tbsp olive oil
  • ---
  • 100g ricotta
  • 50g cream cheese
  • 1 egg
  • 100g sweetcorn
  • ---
  • Tbsp olive oil
  • Red onion
  • Bay leaf
  • Tsp each dried basil & oregano
  • half tsp paprika
  • 400g tin tomatoes
  • ---
  • 400g frozen spinach, thawed and drained well
  • 1 egg
  • Splash milk
  • ---
  • 50g pinenuts
  • 30g quinoa (dry weight) cooked and drained
  • 100g breadcrumbs
  • 1 egg
  • Tsp lemon zest
  • Nutmeg
  •  
, ,
Directions
First make the filling layers: Filling 1: Blend cream cheese, egg yolk and sweetcorn together until smooth. Season. Filling 2: Heat olive oil in a pan, fry onion with bay leaf until soft. Add seasoning, then tin tomatoes, and bring to the boil. Simmer until reduced to a thick sauce. Cool. (You may blend to a smoother puree at this point if you wish...I didn't but it might look better if you did) Filling 3: Blend spinach with egg and a dash of milk, season to taste. Filling 4: Fry onion gently in oil until softened, then remove from heat and mix in breadcrumbs, pinenuts and cooked quinoa. Add lemon zest and nutmeg to taste, season, then mix in the egg. To Assemble: Grease a pudding bowl with the oil. Using a large, sharp knife, slice the courgettes lengthway into ~5mm thick strips. Discard any uneven or “skin” pieces. Heat a griddle on a medium flame, and griddle the courgette strips in batches, on both sides, until softened. As each is ready, use them to line the dish, radiating out from the centre and overlapping, making sure there are no gaps. Pour/spoon in the sweetcorn filling to about a third of the way up the basin, and level the top. Spread the thick tomato paste over the top, making the layer about an inch thick. Gently pour in the spinach mixture until the basin is almost full, level the top. Add the final layer of the nut/breadcrumb mix - if the consistencies are right this should be easy enough as long as you're careful. Make sure it comes right to the edges of the basin and "seals". Place in a preheating oven at a moderate temperature (150/160 degrees celcius) for about an hour. Leave to rest for 10 mins before turning out carefully onto a plate. Ta-da!!
1 reply
dotti
Replied on

It looks amazing when you cut into it and see the layers. I think you could try other layered fillings as well according to season/whats in the veggie patch. Lots of potential!

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