Brie and Vegetable Bake Recipe

Ingredients

Serve 4

• 1 shallot, finely chopped

• 4 tbsp extra-virgin olive oil

• 3 oz/90 g zucchini/courgettes, cut into small cubes

• 3 oz/90 g carrots, cut into small cubes

• 3 oz/90 g asparagus tips, chopped

• 3 oz/90 g fresh fava/broad beans

• salt to taste

• 8-10 slices firm­textured bread

• 1 tsp paprika

• 1 tbsp all-purpose/plain flour

• 6 tbsp milk

• 6 tbsp heavy/double cream

• 2 eggs, beaten

• 5 oz/150 g Brie cheese, thinly sliced

• 1 cup/125 g freshly grated Parmesan cheese

Method:

1. Preheat the oven to 350°F/180°C/gas 4.

2. Sauté the shallot in the oil in a large frying pan over medium heat until softened. Add the zucchini, carrots, asparagus, and fava beans and cook for 5 minutes. Season with salt.

3. Oil two baking sheets. Place the bread on the baking sheets and dust with the paprika. Toast in the oven until lightly browned. Set aside.

4. Mix the flour and milk in a small bowl. Heat the cream and eggs in a medium saucepan over medium heat, stirring constantly. Add the milk mixture and stir until the sauce begins to thicken.

5. Line the base of a large baking dish with the toast and top with the Brie. Arrange the vegetables on top. Pour in the sauce and sprinkle with the Parmesan.

6. Bake for 20-25 minutes, or until the vegetables are tender and the topping is nicely browned. Serve hot.