Goat cheese pie, olives and vegetables from the sun

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Goat cheese pie, olives and vegetables from the sun

Goat cheese pie, olives and vegetables from the sun





Ingredients
Number of people
-
4
+

1 shortcrust pastry

1 eggplant

1 zucchini

1 yellow or orange pepper

1 handful of basil

15 pitted black olives

1 Chavignol manure

Olive oil

Pepper

Salt



Preparation 
TOTAL TIME: 50 MIN
Preparation: 30 min
Cooking time: 20 min
Step 1
Cut the pepper in half and cut the aubergine and courgette into not too thin strips without peeling them.
Step 2
Place these vegetables on the oven tray, drizzle them with a little good olive oil and bake them for 15 to 20 minutes in the oven at 180°C, thermostat 6 (remove them just browned and tender).
Step 3
Meanwhile mix together the olives and goat.
Step 4
Spread this mixture on the pie shell.
Step 5
When the vegetables are cooked, take them out of the oven.
Step 6
Gently remove the skin from the pepper (for ease of use, place the pepper in a plastic box for 10 min, placing a transparent film between the bottom and the lid).
Step 7
Spread the vegetables over the goat-olive mixture, sprinkle with chopped basil and sprinkle with a little good olive oil.
Step 8
Bake the tart for 20 to 25 min in a preheated oven at thermostat 6 (180°C).
Step 9
To be enjoyed hot or warm.
Author's note
You can add pine nuts. You can also replace the black olives with tapenade.

I add my grain of salt

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