This makes a light vegetarian supper or a main meal served with baked potatoes.
ingredients
serves 4
4 tbsp butter
2/3 cup water
2/3 cup All purpose flour
2 eggs, beaten
1/4 tsp English mustard powder
1/2 cup Gruyere or Cheddar cheese, cubed
salt and freshly ground black pepper
2 tsp chopped fresh parsley, to garnish
for the filling
2 tablespoons butter
1 onion, sliced
1 garlic clove, crushed
3 cups sliced mushrooms
1 tbsp All purpose flour
14 ounce can tomatoes plus their juice
1 tsp superfine sugar
1/2 pound zucchinis, thickly sliced
for the topping
1 tbsp grated Parmesan cheese
1 tbsp breadcrumbs, toasted
method
1. Preheat the oven to 200°C (400°F). To make the choux pastry, melt the butter in a large pan, add the water and bring to the boil. As soon as the liquid is boiling, draw the pan away from the heat and beat in the flour all at once, and continue I beating until a smooth, glossy paste is formed. Turn the paste into, a large mixing bowl and set aside to allow to cool slightly.
2. Beat the eggs into the paste. Season, add the mustard powder and fold in the cheese. Set aside.
3. For the filling, melt the butter and cook the onion. Add the garlic and mushrooms and cook for 3 minutes. Stir in the flour and tomatoes. Bring to the boil, stirring. Season with salt, pepper and sugar. Add the zucchinis.
4. Butter a 5 cup ovenproof dish. Spoon the choux pastry in rough mounds around the sides of the dish and turn the filling into the centre.
5. Sprinkle the Parmesan cheese and breadcrumbs on top of the filling. Bake for 35 - 40 minutes, until the pastry is well risen and golden brown. Sprinkle with chopped parsley and serve hot.
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