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http://www.lifestylefood.com.au/recipes/15276/crespeu-provencal-flat-omelette-cake

LifestyleFOOD.com.au

Crespeu: Provencal Flat Omelette 'Cake'

The ‘cake’ consists of three separate flat omelettes that are stacked and then ‘iced’ with a simple tapenade mixture. It is accompanied by a ribbon of fresh tomato sauce and a crouton of brandade. Demonstrated at the 2011 Melbourne Food and Wine Festival.

Ingredients

  • Filling One – Chard Layer

  • 300g chard/silverbeet leaves (without stems)

  • 3 large free-range eggs

  • Sea salt and freshly ground pepper

  • 1 clove garlic, chopped

  • Extra virgin olive oil

  • Filling Two – Tomato Layer

  • 400g ripe tomatoes

  • 1 tsp salt

  • 3 large free-range eggs

  • Sea salt and freshly ground pepper

  • Extra virgin olive oil

  • 1 clove garlic, chopped

  • 1 tbsp basil leaves, chopped

  • Filling Three – Zucchini Layer

  • 300g zucchini

  • ½ onion, finely sliced

  • 1 clove garlic, finely chopped

  • 1 tbsp parsley leaves, chopped

  • 3 large free-range eggs

  • Sea salt and freshly ground pepper

  • Extra virgin olive oil

  • Tapenade

  • 150g pitted black or green olives

  • 2 anchovy fillets

  • 1 tbsp caper paste

  • Black pepper, freshly ground

  • 2 tbsp approx. extra virgin olive oil

  • Roasted Tomato Sauce

  • 1kg ripe tomatoes, roughly chopped

  • 3 cloves garlic, chopped

  • 1 onion, roughly chopped

  • 1 bay leaf, fresh

  • ½ cup extra virgin olive oil

Method

  • For Filling One – Chard Layer:

  • 1.

    Wash leaves, blanch for a few seconds in boiling water, and then plunge into iced water. Squeeze in handfuls, and then in a cloth.Slice finely and set aside.

  • 2.

    Break the eggs into a bowl, season with salt and pepper and whisk lightly.

  • 3.

    Heat a frying pan with a generous quantity of olive oil. Sauté the garlic for a moment and then add the chard leaves. Stir to mix. Toss until well combined and smelling fragrant. Tip into the egg mixture and mix very well together without delay.

  • 4.

    Heat about 2 tbsp of oil in a second 20cm non-stick omelette pan. Tip in chard mixture. It should sizzle and the edges should start to puff up.

  • 5.

    Lower the heat and cover the pan for a few minutes. Remove lid and if the omelette looks just a bit moist but not runny, shake pan to ensure that the omelette is not sticking and invert it onto a plate.

  • 6.

    Add a dribble more oil to the pan, slide omelette back into the pan for a few seconds and then slide it onto the presentation plate.

  • For Filling Two – Tomato Layer:

  • 1.

    Core the tomatoes and cut a cross on the other end. Plunge into boiling water for a minute, then transfer into cold water.

  • 2.

    Remove skins. Halve, squeeze out seeds, chop into ½ centimetre dice and mix with the salt. Place in a stainless steel sieve over a bowl and leave for one hour.

  • 3.

    Break the eggs into a bowl, season with salt and pepper and whisk lightly. Heat a frying pan with a generous quantity of olive oil. Sauté the garlic for a moment and then add the tomato dice. Stir to mix.

  • 4.

    Cook for a few minutes until tomato has given up all liquid. Add the chopped basil. Tip into the egg mixture and mix very well together without delay.

  • 5.

    Heat about 2 tbsp of oil in a second 20cm non-stick omelette pan. Tip in chard mixture. It should sizzle and the edges should start to puff up. Lower the heat and cover the pan for a few minutes.

  • 6.

    Remove lid and if the omelette looks just a bit moist but not runny, shake pan to ensure that the omelette is not sticking and invert it onto a plate. Add a dribble more oil to the pan, slide omelette back into the pan for a few seconds and then slide it onto the presentation plate.

  • For Filling Three – Zucchini Layer:

  • 1.

    Break the eggs into a bowl, season with salt and pepper and whisk lightly. Cut zucchini into ½ centimetre dice. Set aside. Cook the sliced onion very slowly in a covered pan in 2 tbsp extra virgin olive oil. Cover the pan and stir from time to time with a wooden spoon.

  • 2.

    Remove onion to a small plate. Add the diced zucchini to the pan and over highest heat sauté for five minutes, tossing to make sure it does not stick. Stir in the persillade (garlic/parsley), cook another minute, then stir in the onion. Tip into the egg mixture and mix very well together without delay.

  • 3.

    Heat about 2 tbsp of oil in a second 20cm non-stick omelette pan. Tip in zucchini mixture. It should sizzle and the edges should start to puff up. Lower the heat, cover the pan for a few minutes.

  • 4.

    Remove lid and if the omelette looks just a bit moist but not runny, shake pan to ensure that the omelette is not sticking and invert it onto a plate.

  • 5.

    Add a dribble more oil to the pan, slide omelette back into the pan for a few seconds and then slide it on top of the two omelettes on the presentation plate. Allow stack to cool before ‘icing’ with tapenade.

  • For Tapenade:

  • 1.

    Process all ingredients to a coarse paste. Spread on the top of the crespeu cake.

  • For Roasted Tomato Sauce:

  • 1.

    Combine all ingredients and oven-roast at 180°C for 2 hours.

  • 2.

    When very soft, pass through a food mill, or a tomato mill. The sauce will be a lovely red-gold colour. Blend for extra smooth texture.

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