Tomato-Zucchini gratin with sage
easy
60 mins
60 mins
Ingredients
- 1 egg (size M)
- 1/8 l White wine
- 60 g Flour
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 750 g Courgette
- 500 g Tomatoes
- 200 g Sheep's cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Whipped cream
- 1/2 l Oil
- 1 Branch sage
- 7-10 Tbsp Grease
- 7-10 Tbsp Kitchen paper
Directions
- 1
For the wine dough, separate the egg. Mix wine, flour and egg yolk to a smooth dough. Season with salt and pepper and let stand for 30 minutes. For the gratin, wash the zucchini and tomatoes, rub dry and cut into slices. Cut out the green stalk of the tomatoes.
- 2
Crumble the feta cheese roughly. Mix the tomatoes, courgettes and feta cheese, season with salt and pepper and layer in a greased casserole dish. Pour cream over the vegetables. Bake the gratin in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 20-25 minutes. In the meantime, beat the egg whites until stiff and fold into the batter. Heat the oil in a small pot. Pluck sage leaves from the stalks, wash and pat dry. Pull half of the leaves through the dough and bake in the hot oil. Drain on kitchen paper.
- 3
Heat the oil in a small pot. Pluck sage leaves from the stalks, wash and pat dry. Pull half of the leaves through the dough and bake in the hot oil. Drain on kitchen paper. Fry the remaining sage leaves without the dough. Arrange the baked leaves on the gratin and serve
- 4
Form: Pillivuyt
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