Carrot & Gruyère Timbales with Tomato Sauce 

Total time: 45 minutes
    Shredded carrots and Gruyère cheese combine to make an interesting timbale for a first course.  The carrot retains a light crunch, and the sweetness pairs well with the slightly sharp cheese.  A bit of tomato sauce is all that's needed to finish.  Using drained canned tomatoes give the sauce a much fresher flavor than using regular tomato sauce.

 Ingredients:

• 6oz (180gr) grated carrot   about 2 medium
• 1/2 cup (2oz, 60gr) grated Gruyère cheese
• 1 egg
• 1/2 tsp dry mustard
• 1 tbs milk
• Tomato Sauce:
• 15oz (450gr) whole tomatoes, drained
• 2 shallots
• 1 clove garlic
• 1 tbs olive oil
• 1 tsp dried basil
• 1 tsp sugar
• 1 tbs red wine

 Instructions:

• Butter two ramekins and line the bottoms with buttered waxed paper (makes getting them out much easier). 
• Put a medium saucepan half full of water on medium-high heat.
• Grate carrot first, then cheese, using the fine holes of your trusty box grater.  Keep them separate. 
• When the water is boiling blanch the carrots for 30 seconds, drain and rinse with cold water.
• Using your hands gently squeeze them dry.
• Beat egg lightly.
• Add carrots, cheese, mustard, milk and mix well.
• Spoon into prepared ramekins.
• Put into a roasting pan with deep sides - I use a metal bread pan, and add hot water (hot tap water is fine) so that it comes half way up the sides of the ramekins.
• Bake for 25 minutes at 400F (200C) - they should be set - firm on top.
• Remove from oven and from hot water.
• Run a table knife around the sides to loosen.
• Put a small plate over top of ramekin and flip over.
• Remove ramekin, and paper from top (formerly bottom) of timbale.
• Turn timbale over. Spoon tomato sauce around half of timbale and serve.
• Tomato Sauce
• Finely chop shallots and garlic.
• Heat oil in small sauce pan over medium heat.  Add shallots and garlic and sauté until tender, about 5 minutes.
• Roughly chop the tomatoes and add along with the rest of the ingredients.
• Reduce heat, cover and simmer for 10 minutes.
• Purée (either with a blender or immersion blender) and serve on the side.