Remove the skin from the patisson thinly with a peeler, cut diagonally into 1 cm thick slices and blanch for four to five minutes in heavily salted water.
Butter a shallow ovenproof dish well and layer the patisson alternately with the sliced tomatoes.
Chop the hard-boiled egg into small pieces, mix with breadcrumbs, grated cheese and the spices and sprinkle on top. Cover with butter flakes and bake in the oven at 200 °C for 30 to 40 minutes.
Tip: Always use aromatic spices to refine your dishes!
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