Vegetable Gougère Recipes

Ingredients :

50g butter

150ml water

65g plain flour

2 eggs, beaten

1.5ml English mustard powder

50g Cheddar or Gruyère cheese, cubed

15ml grated Parmesan cheese

15ml breadcrumbs, toasted

salt and freshly ground black pepper

10ml chopped fresh parsley, to garnish

Filling

25g butter

1 onion, sliced

1 garlic clove, crushed

225g mushrooms, sliced

15ml plain flour

400g tomatoes

5ml caster sugar

225g courgettes, sliced thickly

1. Preheat the oven to 200C, Gas 6.
2. To make the choux pastry, melt the butter in a pan, add the water and bring to the boil.
3. As soon as the liquid is boiling, draw the pan off the heat and beat in the flour all at once, until a smooth paste is formed.
4. Turn the mixture into a large bowl and allow to cool slightly.
5. With an electric whisk, beat the eggs gradually into the paste until the mixture is glossy but firm.
6. Season with salt, pepper and mustard powder.
7. Fold in the cheese.
8. Ser aside.
9. To make the filling, melt the butter in a pan and cook the onion gently until soft.
10. Add the garlic and sliced mushrooms and cook for 2-3 minutes.
11. Stir in the flour and the tomatoes and their juice.
12. Bring to the boil, stirring, to thicken.
13. Season with salt, freshly ground black pepper and sugar to taste.
14. Add the courgette slices.
15. Butter a 1.2 liter ovenproof dish.
16. Spoon the pastry in rough mounds around the sides and turn the filling into the center.
17. Sprinkle the Parmesan cheese and toasted breadcrumbs on top of the vegetable filling.
18. Bake for 35-40 minutes until the pastry is well risen and golden brown.
19. Garnish with chopped fresh parsley and serve hot.

An unusual vegetarian dish that is attractive and appetizing to serve as part of a celebratory Christmas feast.

Serves 4

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