A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Recipe by French Tart
READY IN: 25hrs
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take 2 bowls and add 5 eggs to each bowl - whisk lightly.
  • In a large frying pan, add 1 teaspoon of the olive oil and fry the courgettes, spring onions, chives and chive flowers. Saute for about 8 to 10 minutes over a low to medium heat until the vegetables and herbs are soft but not coloured. Set aside and season with salt and pepper.
  • In one bowl of whisked eggs, add the fried courgette mixture and in the other bowl of eggs, add the red peppers, garlic and chili - season well with salt and pepper.
  • In an 8" omelette or pancake pan, heat up some of the remaining olive oil and using a third of the courgette omelette mixture, make an open face omelette; fry the omelette for about 5 minutes or until the omelette is firm. Carefully invert the omelette on to a plate - then slide it back in to the pan cooking the other side of the omelette for about 3 minutes or until firm. Make two more courgette omelettes this way and set them to one side to cool. Continue with the red pepper omelette mixture - making three more open face omelettes. You will now have three courgette omelettes and three red pepper omelettes. Allow them to cool before assembling your "Gateau".
  • Whilst the omelettes are cooling, make the filling. Mix all of the filling ingredients together - check the seasoning and add salt and pepper to taste.
  • Take an 8" cake tine, line it with some cling film, making sure that it overlaps the sides to about 6".
  • Assemble the gateau - start of with the most attractive red pepper omelette, and place it in the cake tin - spread some filling over the top of the omelette. Continue with a courgette omelette and then a red pepper omelette - continue stacking the omelettes this way, spreading the filling in between them as you go. You will end up with a big multi-layered cake or sandwich of omelettes!
  • Take the excess cling film and cover the gateau to cover it completely. Allow to rest in the fridge for 24 hours.
  • When you are ready to serve it - carefully take the gateau out using the cling film to help you lift it out of the tin.
  • Serve it on a pretty plate or cake stand, with the red pepper omelette facing the top.
  • Sprinkle baby salad leaves and parmesan cheese shavings over the top and around the gateau. Chive flowers would also be an attractive garnish.
  • To serve, cut in to wedges and serve with the salad leaves and parmesan shavings - with extra salad leaves and dressing if you wish.
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