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Spinach & Courgette Sformato Recipe
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Spinach & Courgette Sformato Recipe

A Sformato is a mix between a soufflé and flan with a light and fluffy texture we can't get enough of. It is the perfect creamy base to add any vegetables you like. We've added courgettes and spinach to ours, which pairs nicely with our tomato and basil sauce - don't forget the pine nuts!
Makes 4
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
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Ingredients

600 g courgettes, chopped into 1 cm pieces
2 tbsp olive oil
2 tbsp chopped fresh sage
75 g butter
1 onion, chopped
½ cup flour
2 ½ cups milk
75 g grated parmesan
¼ tsp ground nutmeg
1 tsp Dijon mustard
1 cup /125 g Watties Frozen Spinach, thawed and well drained
5 eggs
Sauce
2 tbsp olive oil
1 clove garlic, crushed
400 g can Watties Chopped Tomatoes in Puree
2 tbsp chopped fresh basil
To serve: extra basil leaves, grated parmesan, toasted pine nuts

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat the oven to 180C fan bake. Grease and line a deep 23 cm springform cake tin.
Step 2
Line a roasting tin with baking paper. Add the chopped courgettes and drizzle over the olive oil. Scatter over the sage and season with salt and pepper.
Step 3
Bake in the preheated oven for 30 minutes or until tender and lightly caramelised. Turn occasionally. When cooked, remove from the oven and set aside. Reduce oven temperature to 160C fan bake.
Step 4
Meanwhile, melt the butter in a large saucepan. Add the onion and cook gently over low heat for 8 to 10 minutes or until softened. Add the flour and cook, stirring constantly, for 1 to 2 minutes.
Step 5
Remove from the heat and gradually add half of the milk, stirring constantly. Add remaining milk and stir until smooth.
Step 6
Return to the heat and cook, stirring, for 4 to 5 minutes, until the sauce has thickened. Stir in the parmesan, nutmeg and mustard. Season to taste.
Step 7
Remove from the heat and stir in the thawed spinach and courgettes. Beat the eggs into the sauce, one at a time. Pour the mixture into the prepared tin. Bake in the oven at 160C fan bake for 45 - 50 minutes, until a skewer inserted into the centre comes out clean.
Step 8
Meanwhile, prepare the sauce.
Step 9
Tomato & Basil Sauce:
Step 10
Heat the olive oil in a small saucepan over medium low heat. Add the garlic and cook, stirring, for 1 minute. Add the Watties Chopped Tomatoes in Puree and cook for a further 5 minutes, until the sauce has thickened. Stir in the basil.
Step 11
Remove the Sformato from the oven and allow to cool for 10 minutes. Invert onto a large serving plate then release the tin. Remove the baking paper. Scatter over the extra basil, parmesan and pine nuts. Serve cut into wedges, accompanied with the Tomato and Basil Sauce.

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600 g courgettes, chopped into 1 cm pieces
2 tbsp olive oil
2 tbsp chopped fresh sage
75 g butter
1 onion, chopped
½ cup flour
2 ½ cups milk
75 g grated parmesan
¼ tsp ground nutmeg
1 tsp Dijon mustard
1 cup /125 g Watties Frozen Spinach, thawed and well drained
5 eggs
2 tbsp olive oil
1 clove garlic, crushed
400 g can Watties Chopped Tomatoes in Puree
2 tbsp chopped fresh basil
To serve: extra basil leaves, grated parmesan, toasted pine nuts
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