Courgette-Camembert Cake

My first working week after a period unemployed is finally a reality. It was really nice to be back on a job. I have very nice colleagues and the work so far is good. I do have to get use to the new rhythm, busy mornings, busy evenings, a bit more tired than usual. Now I have to be more creative for my cooking, since I can not cook every day. In the weekends I will try to prepare things and freeze them, or during the week make easy meals like vegetables in the wok with rice or noodles.

Anyway yesterday it was saturday and I had quite some time so I decided to give a try to one of the recipes of the magazine which I am subscribe (Delicious Nederland), this was the Courgette-Camembert Cake, and it was absolutely delicious. The only thing for the next time I have to use a deeper baking tin than the one I had.

The ingredients you need to prepare the dough are:

• 225 gr. flour
• 115 gr. cold butter
• 165 ml. creme fraiche

Mix in a bowl the flour with a pinch of salt, add the butter and work with your hands until you get a kind of crumble. Using a mixer with a flat beater, add the creme fraiche and mix until the dough take the form of a ball. Take the dough from the bowl and beat it a few times in a working surface. Wrap the dough with cling foil and put at least 1 hour into the refrigerator.

Then roll the dough out until 3-4 cm thick. Put in the baking tin (25 cm diameter), make sure is well press in the corner and side, using a fork prick, on the bottom a few times. Then put the tin in the refrigerator for another 15 minutes.

Put some baking paper in the tin with the dough and add the ceramic baking beans. Bake in a 180 degrees preheated oven for about 15 minutes. Take out the ceramic baking beans and baking paper, bake for another 5 minutes, until the dough is not wet anymore.

Ingredients you need for the filling:

• 3 courgettes cut in the length and then in slices about 6 mm.
• 3 eggs
• 180 ml whip cream (double cream)
• 55 gr ham in thin slices
• 1 camembert from about 250 gr

Bake the courgette in a pan with extra verge olive oil in portions. The courgette has to have a bit of a gold brown color. Mix the eggs, cream, a pinch of salt, some pepper in a small bowl. Divide the ham on the bottom of the bake dough, add the courgettes and the egg/cream mix. Cut the camembert in small pieces and divided into the tin as well. Bake for about 40-50 minutes until has a nice brown color. Leave the cake about 15 minutes in the tin before you cut it.

With this recipe we had dinner 2 adults, 1 child and we had a bit of left over that I have freezed for another time.