Savoury Summer Charlotte
Oozing with melted cheese, juicy tuna and sweet caramelised onions, this is a perfect dish for a summer lunch or dinner party starter.
Although conventionally Charlottes are made with fruit, some early recipes indicate that savoury Charlottes were also popular during the Georgian era.
Serves 4 people.
Available from British Corner Shop
- 1 tin of Princes Tuna Chunks in Brine
- 1 1/2 teaspoons of Lea and Perrins Worcestershire Sauce
- 1 1/2 teaspoons of Silver Spoon Granulated Sugar
- 1 tin of Napolina Chopped Tomatoes (sieved)
- 6 slices of Kraft Processed Cheddar Cheese
- 2 tablespoons of Bertolli Extra Virgin Olive Oil
To be Sourced Locally
- 1 large Onion
- 6 slices of medium cut White Bread, crusts removed
- Salt and Black Pepper
Heat the oven to 180°C.
Heat 1 tablespoon of olive oil in a pan, add the onions and sugar and cook gently until caramelised.
In a bowl, mix the tomatoes with the Worcestershire sauce and add a good twist of black pepper.
Grease four ramekins with the remaining oil, dip the bread slices into the tomato mixture and then line the ramekins with the bread.
Fill with a layer of onions, a layer of cheese, a layer of tuna and finally another layer of cheese.
Top with the remaining tomato-soaked bread.
Bake for 30 - 40 minutes until souffled and golden brown.
Serve in the ramekins or ease out onto a plate, garnish with fresh herbs and serve with a simple side salad - the ultimate summer comfort food!
Recipe Date: 25th July 2011. Recipe copyright of: Hannah Freeman