Courgette flan, Parmesan tuile, granita and tomato sauce
Ingredients
For
2
personnes
- 240 g courgettes
- 80 g of liquid crème fraîche (3 %)
- 2 tbsp Nyons olive oil PDO
- 80 ml of milk
- 1 teaspoon of herbes de Provence
- 1 teaspoon of agar-agar
- Salt, pepper
- For the Parmesan crisps:
- 20 g grated Parmesan
- 1 teaspoon of herbes de Provence
- For the ingredients for the granita and the tomato sauce, click here
Tip
For this courgette flan, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its notes of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice PDO.
Instructions
- Wash the courgettes and peel every other strip. Cut into chunky pieces.
- Blend the courgettes with the cream, Nyons olive oil (PDO), milk, herbes de Provence, salt and pepper until there are no lumps left.
- Place in a saucepan with the agar-agar and boil for about 2 minutes.
- Pour into soup bowls and leave to set in the fridge (allow about 1 hour).
- For the small Parmesan crisps:
- Mix the Parmesan with the herbes de Provence. Shape the mixture using cookie cutters and bake in the oven until lightly golden (allow 8 to 10 minutes in an oven at 200°C).
- For the granita and tomato sauce, see our dedicated recipe!
- Editing:
Pour the granita over the set courgette flan, top with a Parmesan tuile and a little tomato sauce, then serve.
Tip
For this courgette flan, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its notes of dried fruit, butter, hazelnut, green apple and freshly cut grass. You could also use an olive oil from Nice PDO.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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