INGREDIENTS

I serving of puff pastry (home-made or bought) preferably all-butter
2 small red bell peppers
1 green or yellow zucchini
1 ripe tomato
1 onion
1 clove of garlic
Several fresh basil leaves
2 soup spoons of olive oil
1/2 a teaspoon of ground ginger (or another spice to taste)
20 cl of pouring cream or soya equivalent
1 flat soup spoon of mustard
2 eggs
Parmesan shavings
4-5 slices of coppa (or parma ham)
Salt and freshly-ground pepper
Grated nutmeg

HOW TO MAKE IT

1. Place the puff pastry in the flan dish, prick it and bake blind covered with baking beans for 10-15 minutes to prevent the pastry from rising.
2. Wash the bell papers, remove the stalk and seeds and cut into sticks then cubes (known as a brunoise).
3. Remove the ends of the zucchini and cut into cubes as for the pepper.
4. Peel the onion and chop finely.
5. Also cut the tomato into cubes (it can be peeled beforehand if you prefer).
6. Peel the garlic, remove the green center and crush it to a paste.
7. In a saucepan heat the olive oil for a couple of seconds, then add all the prepared vegetables except the tomato.
8. Stir regularly for 10-15 minutes.
9. Add the tomato, ginger, salt, pepper and chopped basil. Stir well. Cook over a medium heat for another 5-8 minutes.
10. In a bowl prepare the beaten eggs, cream, mustard, a pinch of salt, pepper and nutmeg.
11. Remove the pastry base from the oven.
12. Spread out the vegetable filling and cover with the cream and egg mixture.
13. To finish, place on top the parmesan shavings and the coppa slices which have been cut into strips ahead of time.
14. Bake in the oven at 180°C for around 30 minutes.
    Enjoy with a nice green salad and if you like a little extra fresh basil.