Gâteau de légumes du Sud au chèvre et au pistou

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Gâteau de légumes du Sud au chèvre et au pistou

Gâteau de légumes du Sud au chèvre et au pistou

Number of people

2 goat logs

6 Zucchini flowers

5 tomatoes

2 bags of frozen grilled eggplant

3 tablespoons of pistou diluted in 5 cl of olive oil

2 tablespoons olive oil

2 tablespoons lemon juice

Chopped basil

Flower of salt


Preparation: 20 min
Cooking time: 2 min
Step 1
Place the aubergines on a plate, let them thaw at room temperature for 20 minutes.
Step 2
Cut the tomatoes into regular slices and blanch the zucchini flowers for 2 minutes in boiling water, then drain them before cutting them in half lengthwise.
Step 3
Brush the courgette flowers with oil and lemon and cut the goat into 5 mm thick slices.
Step 4
On a large round dish, place half of the eggplant slices in a rosette about 26 cm in diameter.
Step 5
Pepper, sprinkle with pistou.
Step 6
Cover with a layer of tomatoes, pistou and then courgette flowers.
Step 7
Spread the cheese slices on top and cover with a layer of aubergines arranged in a rosette.
Step 8
Spread pistou over the entire surface and cover with tomatoes.
Step 9
Squeeze the dish with your hand, sprinkle with the rest of the pistou and set aside in a cool place for at least 1 hour.
Step 10
Sprinkle with herbs and fleur de sel before serving.
I add my grain of salt

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