tarte-estivale

INGREDIENTS

For 1 tart from 6 to 8 people:

RECIPE PREPARATION

  1. Preheat the oven to 210 degrees.
  2. Wash the vegetables and cut them into small rounds.
  3. Place the shortcrust pastry in a pie pan and prick the bottom with a fork.
  4. Spread the red pepper cream on the bottom of the pie.
  5. Arrange the vegetable rings in a rosette, alternating tomato / eggplant / zucchini, until covering the entire pie.
  6. Season with salt and pepper and cover with Herbes de Provence.
  7. Place the garlic cloves on the pie.
  8. Cook 40 to 45 minutes at 210 ° in convection oven.

A sunny pie for a summer lunch ...

tarte-estivale

Related product

red-pepper-cream
Available
Savoury Spreads

Red pepper cream

Delicious red pepper cream with captivating colour and unique taste.
€5.90
View

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tarte-estivale

INGREDIENTS

For 1 tart from 6 to 8 people:

tarte-estivale

RECIPE PREPARATION

  1. Preheat the oven to 210 degrees.
  2. Wash the vegetables and cut them into small rounds.
  3. Place the shortcrust pastry in a pie pan and prick the bottom with a fork.
  4. Spread the red pepper cream on the bottom of the pie.
  5. Arrange the vegetable rings in a rosette, alternating tomato / eggplant / zucchini, until covering the entire pie.
  6. Season with salt and pepper and cover with Herbes de Provence.
  7. Place the garlic cloves on the pie.
  8. Cook 40 to 45 minutes at 210 ° in convection oven.

A sunny pie for a summer lunch ...

Related product

red-pepper-cream
Available
Savoury Spreads

Red pepper cream

Delicious red pepper cream with captivating colour and unique taste.
€5.90
View

Our other recipe ideas

LEMON CURD MACARONS

LEMON CURD MACARONS

CAPON WITH FOIE GRAS TERRINE SAUCE 30%

CAPON WITH FOIE GRAS TERRINE SAUCE 30%

DOIGTS DE SORCIÈRE À LA CONFITURE

DOIGTS DE SORCIÈRE À LA CONFITURE

BROWNIE WITH VANILLA MILK JAM

BROWNIE WITH VANILLA MILK JAM

GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

TOMATO PIE WITH THYME AND LEMON MUSTARD

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CHOCOLATE EGGS FILLED WITH CHOCOLATE SPREAD

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SARDINE CAKE WITH BASIL AND THYME

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