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Ratatouille Gougere

Before you start, pre-heat the oven to
200°C/400°F/Gas Mark 6 and grease a 20cm (8inch) oven-proof dish.

ingredients choux pastry:

• 50 g (2oz) butter or margarine
• 125ml (¼pt) water
• 65g (21/2oz) JUVELA Gluten-Free Mix
• 2 medium eggs, lightly beaten

ingredients filling:

• 4tbsp olive oil
• 2 garlic cloves, peeled and crushed
• 1 large onion, peeled and sliced
• 1 x red, green and yellow pepper, diced
• 1 courgette, sliced
• 1tbsp tomato puree*
• 1 x 395g tin chopped tomatoes
• 1tsp mixed herbs
• Salt and freshly ground black pepper

Method:

Place the fat and water in a saucepan and melt over a gentle heat, then bring to the boil. Remove from the heat and stir in the Mix. Return to heat until the mixture forms a ball in the pan. Remove from the heat and allow to cool slightly. Gradually add the eggs, beating well after each addition. The dough needs to be a stiff dropping consistency (it may not be necessary to add all of the beaten egg).

To make the filling, heat the oil in a large pan and fry the garlic, onions, peppers and courgette for 15-20minutes until soft. Add remaining ingredients and simmer for a further 30minutes until liquid has reduced. Season to taste.

Place the choux pastry mixture into a piping bag fitted with a plain nozzle and around the edge of the dish. Spoon the mixture into the centre, sprinkle with pine nuts and bake in a pre-heated oven for 30 minutes until golden.