INGREDIENTS to serve 4 people :-
|
100 |
g |
4 |
oz |
chopped onion |
||
|
2 |
cloves |
crushed garlic |
||||
|
1 |
chopped red pepper |
|||||
|
1 |
chopped courgette |
|||||
|
half |
chopped aubergine |
|||||
|
2 |
tablespoons |
vegetable oil |
||||
|
150 |
g |
half |
tin |
chopped tomatoes |
||
|
2 |
teaspoons |
cornflour |
||||
|
salt & pepper to taste |
||||||
|
8 |
thick slices |
bread |
||||
|
100 |
g |
4 |
oz |
melted butter |
||
METHOD :-
Fry the evenly chopped vegetables in the oil until they are soft.
Add the tinned tomatoes, stir well, and simmer for 10 minutes.
Mix the cornflour with a little cold water to produce a smooth paste.
Stir the cornflour paste into the vegetables until the whole mixture thickens.
Allow to cool slightly.
Remove the crusts from the bread. Use 4 slices to make the bases and tops.
Cut out 4 small circles to fit snugly in the base of a dariole mould.
Cut out 4 larger circles to use as tops to enclose the filling.
Cut the remaining 4 slices in half, and then cut into fingers (or soldiers).
Dip one side of each piece of bread in the melted butter. Grease 4 dariole moulds.
Place the 4 small bread circles in the base of each mould, buttered side down.
Use the bread fingers to line the sides of the moulds, buttered side outwards.
Make sure there are no gaps between the pieces of bread.
Fill each mould with the vegetable mixture.
Place the larger circles of bread on top of the filling, buttered side up.
Bake at Gas mark 6 / 400oF. / 200oC. (180oC. for fan oven) for 15 minutes until crispy.
Remove the charlottes from the moulds and return to the oven for about 5 minutes until the outsides crisp up.