ingredients
serves 4
CHOUX PASTRY
5/8 cup plain whole wheat flour
pinch of salt
1/4 cup butter or margarine
1/4 pint water
2 large eggs, lightly beaten
3/8 cup Cheddar cheese, grated
FILLING
2 tablespoons oil
1 onion, finely chopped
1/2 clove garlic, crushed
2 large zucchinis
4 large tomatoes
salt and pepper
1 — 2 tablespoons water
1/3 CUP cooked peas
chopped fresh parsley or chives to garnish (optional)
method
1. Sift the flour with the salt, reserving the bran from the flour for another recipe. Combine the fat and water in a small saucepan and heat gently until the fat melts.
2. Bring the mixture to the boil and immediately add the flour. Beat the ingredients quickly with a wooden spoon until the mixture forms a dough and comes away from the side of the pan. Leave to cool for a few minutes, then gradually beat in the eggs, a little at a time, and continue beating until the mixture is thick and glossy in texture.
3. Place the dough in a piping bag fitted with a large plain nozzle and pipe choux buns around the inside edge of a round, greased ovenproof dish. Sprinkle with the grated cheese and bake in a moderately hot oven (200 C, 400 F, gas 6) for 30 to 40 minutes or until well risen.
4. Heat the oil in a pan and saute the chopped onion and garlic for 5 to 10 minutes. Slice the zucchinis and the tomatoes and add them to the pan with salt and pepper to taste. Saute the vegetables briefly, then pour in enough water to moisten the pan, cover and simmer the vegetables for 15 to 20 minutes. Stir in the cooked peas and allow them to heat through.
5. Arrange the gougere on an attractive serving dish and fill the centre with the vegetables. Sprinkle with chopped fresh parsley or chives, if liked, and serve cut into wedges. A cheese or tomato sauce (page 125) goes well with this dish.
