Savoury chicken, aubergine and thyme flan
Ingredients for 4 people
- 1 package of brisée pastry
- 300 g chicken breasts
- 250 g aubergines
- 300 g courgettes
- 100 g onions
- 250 g ricotta
- 1 egg
- bread crumbs
- Grana Padano cheese
- extra virgin olive oil
- 2 tablespoons milk
- Salt and pepper
Preparation
- Wash and cut the aubergines into cubes and brown them in a non-stick frying pan with a good few spoons of olive oil.
- Sprinkle everything with a little salt and stir the aubergine to prevent it sticking. If they become too dry, add more oil or a little water.
- At this point, turn up the heat towards the end of cooking (in total they will have to cook for 30-35 minutes) to ensure that the aubergines lose most of their water.
- Once cooked, place them in a large bowl.
- Don’t wash the frying pan because it can be used to cook the chicken.
- Cut the chicken breasts into small pieces and cook them in the pan for about 5-10 minutes with a little salt and pepper and add them to the aubergines.
- Add the ricotta, egg, thyme, breadcrumbs and Grana cheese, in the quantities required to make the mixture fairly dry.
- Pre-heat the oven to 180°C and in the meantime roll out the brisée pastry and lay it inside a round baking tray.
- Prick the bottom with a fork, pour in the mixture, crimp the edges and brush them with a little milk.
- Bake for about 30-35 minutes, until the pastry has become a nice golden colour.
