For the June daring bakers challenge Rebecca from BakeNQuilt.com challenged us to make Charlotte Royale and Charlotte Russe from scratch. Savory or sweet Charlottes were definitely tasty
Better late than never, they say...don't they?
This is a very late post for the June Daring Bakers challenge which should have been revealed on our blogs on the 27th June. However life again got in the way. As much as I love my blog and the wonderful online baking group I belong to sometimes I need to let things go so that my life is less stressed. This was one of those months. Can anyone give me tips on quick blogging?
In June we were required to make a Charlotte Royale or Russe or a Savory Charlotte. The Charlotte Russe looked delicious but I didn't really have an occasion to produce such a dessert and consuming it all ourselves was not going to happen so I decided on a savoury Charlotte to accompany lunch. The combination of flavours are classic and work well together. You can see the other Daring Bakers' Charlottes here. Many thanks to our host Rebecca.
PS. Sorry I am so late!
Zucchini, Sun dried Tomato and Black Olive Charlotte
3 medium zucchini, sliced 3mm thick
1-2 tablespoons olive oil
1/2 teaspoon salt
1 clove garlic
500g cream cheese, at room temperature
1 tablespoon lemon juice
1 grated lemon rind
1/2 cup sour cream
8 basil leaves, finely shredded
1/2 teaspoon chilli flakes
1/2 cup diced, dried tomatoes in oil
1/2 cup diced black olives
2 tablespoons finely grated Parmesan cheese
freshly ground pepper
pinch of salt or to taste
Mix the zucchini with the oil, salt and garlic. Fry or grill on a griddle pan until pliable but not too soft. Set aside to cool.
For the filling.
Beat the cream cheese until smooth. Beat in the lemon juice, rind and sour cream. Fold through remaining ingredients.
Take a 1 litre bowl. Line with plastic wrap. Start arranging the zucchini slices in the bottom of the bowl.
Add a bit of the filling as you go so that the zucchini slices don't collapse in. Arrange more zucchini slices and filling as you go until it is all used.
Fold the top zucchini slices over the filling and lay more zucchini slices to completely cover the filling.
Bring over the plastic wrap to cover the charlotte. Refrigerate overnight or at least 4 hours until filling is set.
Turn the charlotte out onto a serving platter, remove the plastic wrap and serve with crusty bread.