Summer tramezzini-style tortillas
I took my inspiration from the summer 2015 special issue of Régal (a French food magazine) for this one, though I made the tortillas myself and went for a summer filling, since it’s summer (yes, yes, that matters): tomatoes, mozzarella, peppers and ham. Come autumn, you could go for mushrooms with Comté, or figs with ham. When spinach turns up, that works too, with cheese or ham or whatever you fancy… Wandering the market stalls, I’m sure you’ll find plenty of ideas 🙂
Preparation
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Step 1
Make the tortillas. I took the tortilla recipe from the blog « la toque de travers », adding a bit more flour and taking out a little oil :-D.
The dough should form a ball like in the photo opposite.
If it doesn’t, add more flour. If you’re lucky enough to have a mixer that kneads (with an S-shaped hook), put in all the liquid ingredients, then the solids, and let it run for about ten minutes… Technology is a beautiful thing :-D. You can make the dough ahead and keep it in the fridge. Prepare everything that will fill the tortillas: peel the tomatoes and peppers with a special tomato peeler (your stomach will thank you come the end of summer!), slice the tomatoes thinly and lay them on kitchen paper so they release their water (this stops the tortillas going soggy), cut the peppers into big pieces and slice the mozzarella into thin strips.
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Step 2
On a floured surface, cut the dough into 10 and roll the pieces out very thinly, making sure the surface stays floured (otherwise the tortilla sticks and is no use any more). Best to check every two or three passes of the rolling pin. Once a piece is rolled out, cook it for about two minutes on each side, either over high heat in a frying pan or on a plancha at 220/230 °C (the ideal)… while one tortilla cooks, roll out the next, and so on until you run out (of dough, not of steam, I hope!!)
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Step 3
Once the tortillas are cooked, fill them to taste (tomato/mozzarella, peppers-ham…) and put them back to cook… ideally in a grill that closes in « sandwich » position.
To finish this recipe
These filled tortillas are perfect for *l’apéro* (that pre-dinner drinks-and-nibbles ritual we French are so fond of). In that case, it’s nice to cut them into triangles. They can also make a full meal for a Sunday evening… why a Sunday? Because you do rather need a Sunday to have time to make the dough, the tortillas and the fillings! Wine: the winemaker’s cuvée Louise… if you’re near Brittany, this grower has a stand at the Biozone organic fair in Mûr-de-Bretagne.
Recipe photos
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