Zucchini and Goat Cheese Charlotte – step by step recipe

A few years ago I got obessed with charlottes, after a friend of mine offered me a recipe book on these fabulous delicacies.  Charlottes became my trademark : I was making a savoury or a sweet one each time I had friends over. I even dreamed of creating an online shop where I would sell baked to order charlottes.

This is why this post has been made with extra effort:  I documented it step by step, so that you can easily make it at home…and make your guests feel like they are dining in a michelin starred restaurant!

Ingredients:

4 zucchini

2 bell peppers red or yellow

2 small white oignons

1 garlic clove

Snipped mint, chives, chervil …

100 g fresh goat cheese

100g cream cheese

4 tbsp double cream

5 cl olive oil

Salt & pepper

Steps:

First, the charlottes…

Wash and cut the zucchinis in very thin slices (the thinner, the better!). No need to peel them. Gently brown them in a pan with a little bit of olive oil.

Don’t let them coulour too much.

 

 

 

 

Dispose the slices of zucchini on absorbing paper to remove the extra olive oil..this way they won’t be too greasy.

 

 

 

 

Carpet the bottom and sides of 4 ramekins with the zucchinis.

Make sure that they overlap so that the charlotte does not collapse when you turn it our of the ramekin.

Let the last row of zucchini slices stick out of the ramekin, so that you can fold them afterwards.

 

 

 

Mix together the goat and cream cheese,2 tablespoons double cream,  the herbs, the chopped oignons and garlic.

 

 

 

 

Spread the cheese mixture in the ramekins and tamp it down, then fold back the zucchini slices. Leave in the fridge for about 4 hours. In the mean time, you can work on the bell pepper coulis (which should not take you 4 hours by the way).

 

 

 

 

And then the bell pepper coulis!!

Turn on the oven in “grill” mode. Open the peppers in half and remove the seeds.

Put the pepper halves in the oven, skin on top for 15 mn, until the skin blackens. Once the peppers are black, take them out of the oven to cool down a little, then remove the skin.

 

 

 

 

Mix the peeled pepper with the remaining double cream. Add salt and pepper to taste, then sieve the mixture until obtaining a smooth and creamy coulis.

 

 

 

 

Turn the Charlottes out of the ramekins and serve chilled covered with the bell pepper coulis.

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