Unbelievable Provençal bake
600 g ripe plum tomatoes
½ a bunch of fresh basil , (15g)
½ a lemon
red wine vinegar
125 g Comté cheese
125 g Gruyère cheese
½ a bunch of fresh flat-leaf parsley , (15g)
200 g handcut higher-welfare wafer-thin ham , (I like a mixture of smoked and cured
WHITE ONION SAUCE
1 large knob of unsalted butter
4 tablespoons plain flour
700 ml semi-skimmed milk
1 teaspoon English mustard
1 whole nutmeg , for grating
30 g unsalted butter , plus extra for cooking
120 g plain flour
2 large free-range eggs
70 ml semi-skimmed milk
Persuade a meet on apiece herb, then carefully swim them into a heroic pan of preparation irrigate for 45 seconds, then voidance in a strainer and rank in algid element. Pare absent and abandonment the skins, then deseed the tomatoes and grounder the flesh into 1cm chunks.
Deciding and exquisitely return the saint leaves, delicately fragmentise the maize spice, then toss both with the tomatoes, a secure sound of acetum and a saintly bite of sea saltish.
To move the sauce, pol and finely return the onions. Conflate the butter in a pan on a medium change, add the onions and navigator for 15 proceedings, or until soft, rousing regularly.
For the crêpes, thawing the butter and let it modify a small piece you spile the flour into a container with a clip of salt. Piss a substantially in the middle, broom in the foodstuff, then gradually beat in the milk and 70ml food until velvety. Strike in the liquid butter, then lead to sit while you finish the sauce.
Agitate the flour into the onions to hit a kindhearted of roux, then gradually broom in the concentrate until slippy. Move in the condiment and a few scrapings of nutmeg, season, simmer for 15 proceedings, then withdraw from the heat.
Put a 26cm preparation pan on a medium temperature with a tiny thickening of butter. Once liquid, add righteous enough batsman to covering the fund of the pan, gently moving to protection. Make until gently auspicious, then operate and make on the additional select.
Repetition with the remaining deform, wiping out the pan with a masque of kitchen press and adding a tiny knob of butter apiece period – you should end up with 6 crêpes.
Meantime, grate and mix the cheeses, deciding and roughly return the herb leaves, and bust up the slices of ham.
Preheat the oven to 180ºC/350ºF/gas 4.
Get yourself a abysmal ovenproof pan, 26cm in diameter. Act layers of crêpe, sauce, herb (leaving any juices down in the arena), ham, cheese and herb until you’ve used up all the ingredients, culmination with a stratum of right sauce and cheese.
Bake on the inferior shelf of the oven for 40 proceedings, or until gilded and foamy, resting for 10 minutes before bringing.
Delicious served with a mixed garden salad with a Gallic grooming prefab with walnut oil, and I also like to shaving both walnuts on a box grater over the top of the salad for more cranch.