Gâteau de crèpes à la Florentine
Provencial roll
- 400 GRAM PUFF PASTRY
- 1 ZUCCHINI, sliced
- 1 EGGPLANT, cubed
- 4 TOMATOES, cubed
- 1 ONION, chopped
- 2 CLOVES GARLIC, chopped
- 12 OLIVES, halved
- TABLESPOON HERBS DE PROVENCE
- 400 GRAM CANNED TUNA
Melt the butter with 2 tablespoons flour and simmer for 3 minutes while stirring. Add 2 cups of milk and bring this to the boil, keep stirring. Switch off the heat and add the cheese and the cream; stir well. Stir fry the spinach and chop it. Add half of the cheese sauce and stir. Stir fry the onion and the mushrooms for a few minutes. Add the cream cheese, 1/4 of the cheese sauce and one egg and pepper and salt to taste. Beat the remaining eggs, milk and flour together and bake crèpes from this batter, as thin as possible. Put a crèpe in an oven dish, distribute a thin layer of mushroom mixture, add a crèpe, add a thin layer of spinach. Repeat until all has finished, pour the remaining cheese sauce on top. Bake the gâteau 15 minutes at 175 degrees Celsius.
If "à la Florentine" is added to the name of a dish, this means spinach is used and often also white sauce. For Italians, "alla Fiorentina" is different, it means that something is prepared the original way from Florence. Thus, you can even prepare spinach "alla Fiorentina".
This is a simple version of one of the recipes of Julia Childs that Julie struggles with in the book and film "Julie and Julia".
Stir fry the onion and garlic for 5 minutes in olive oil. Add the zucchini and eggplant and fry 5 minutes more. Add the tomatoes, olives, tuna and herbs de Provence and stir. Roll the puff pastry out into a large rectangle and put the mixture in the middle. Close the pastry into a large roll. Bake the roll for 30 minutes in the oven at 175 degrees Celsius.
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