Provençal rabbit pie
Provençal rabbit pie
Ingredients
Number of people
-
6
+
1.5 kg of rabbit
200 g puff pastry
150 g tapenade (black or green according to taste)
8 tomatoes
5 eggplants
3 shallots
2 sprigs of thyme
Fresh basil
1 clove of garlic
Olive oil
Pepper
Salt
Preparation
TOTAL TIME: 1H15
Preparation: 30 min
Cooking time: 45 min
Step 1
Sauté 1 shallot in a saucepan with olive oil. Add 4 tomatoes, chopped and milled, chopped garlic, a little thyme and basil. Sauté for 10 minutes and pour into the tapenade.
Step 2
Put the minced eggplants to brown in a frying pan with oil. Season and drain.
Step 3
Put the rest of the shallots in a frying pan with oil. Stir in the rabbit pieces and brown slightly.
Step 4
Peel and slice the tomatoes.
Step 5
Butter a mussel to be missed and place the tomato slices, eggplants and meat pieces in it. Add a layer of tapenade and cover with laminate by folding the edges. Prick the dough and leave it in the fridge for 10 minutes.
Step 6
Bake for 20 minutes at 210° (thermostat 7).
I add my grain of salt
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