|Gougere with Ham|
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Gougere or Chou pastry:
Remove from the heat and immediately tip in the flour in one shot. Beat firmly until the dough forms a ball and is free from the sides of the pan.
Allow to cool for 5 minutes. Add the eggs one at a time, beat well each time.
Intersperse beating in the grated cheese with the four eggs. When the dough is glistening, it is beaten enough.
Then add the onions and garlic and sauté them. Stir in the flour, mushrooms, ham, and the capsicum, cook for a few minutes.
Next add the tinned and fresh tomatoes, and the ½ cube of tomato paste. (you do store your excess tomato paste in ice cube trays in the freezer, don’t you?) Mix in the teaspoon of sugar.
Cook the sauce until it’s reduced and thick. Check for seasoning.
Bake at 200° for about 45 minutes, until well risen and browned.
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