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Recipe from: Marie-Francoise Gaff-Deletraz
5 cl milk
10 g butter
3 ripe tomatoes
1 large courgette
125 g bacon
In a large bowl, whisk the eggs, milk and butter together. Add salt and pepper. Heat up a little olive oil in a small frying pan and cook 4 similar omelettes, one at a time. Leave aside. Wash tomatoes and courgette, drain and dice them into small cubes. In a larger frying pan, heat up a little olive oil and sauté separately the diced tomatoes and the courgette with a few sprigs of fresh thyme. Add salt and pepper. Remove and keep warm. Clean the frying pan and brown the chopped bacon. Pile up the gâteau: place on a serving dish, first one omelette. Spread over the diced tomatoes, then cover with a second omelette and spread the diced courgette. Continue with the browned bacon in the same way finishing with the fourth omelette. Sprinkle some thyme over the top.Serve at once.
This gâteau could be made in advance and served cold. If it is to be served hot it is important to keep everything warm during the preparation of the dish.