After a week of silence, due to a trip to Italy which I will discuss later, here is a recipe that made me discover one of my girlfriends Navy (it is indeed that I have many girlfriends who are called Marine). This is a zucchini with goat cheese tatin, this is so easy to do and it really makes its effect. It is normally done with a pastry, but being in the south I wanted to try a test of pastry with olive oil and herbs de Provence, the result was all the better…
Tatin with zucchini, goat cheese and pesto
Serves 6 people
- 5 large zucchini
- 1 toggle Goat
- 6 tablespoons pesto
- 1 pastry
- salt, pepper
Preheat oven to 200 °. Wash the zucchini and then cut into cubes without peeling. Sauté in a pan with a little olive oil over medium heat for 10 minutes, adding a little water if they begin to attach. Remove from heat when they begin to be a little melting, then drain.
Cut the goat toothpick into thin slices. Line the bottom of a round pan 3 tablespoons of pesto and half slices of goat.
Mix zucchini 3 tablespoons pesto, salt and pepper. Divide the zucchini in pan on washers goat. Add the remaining slices of goat over zucchini.
Cover with a pastry that is “edged” around the zucchini arranging the edges of the dough on the sides of the mold. Draw a cross with a knife in the middle of the dough so that the steam can escape.
Bake at 200 ° for 20 minutes and then go under the grill for 5 minutes to brown the dough.
Turn out the Tatin right out of the oven on a serving dish and enjoy hot or warm.
- This is perfect Tatin dish or as an accompaniment to fish or meat.
- If the release of the Tatin scares you, Cut a circle of parchment paper to the diameter of your pan and place it in the bottom of the pan before placing the slices of goat. Release provided spectacular !
Pastry with olive oil and Provence herbs
For a savory pie
- 250gr plain flour
- 12cl olive oil
- 12cl of warm water
- 2 pinches of salt
- 1 teaspoon sugar
- 1 tablespoon herbes de Provence
In a bowl, Combine flour, salt, the herbs and sugar. Make a well and slowly pour the olive oil. Start mixing with your hands.
Then add warm water and knead again until elastic. Add a little water, if dough is too dry or sandy, and a little flour if too sticky.
Put the dough in clear film and refrigerate one hour before use.
At the time of use, pour some flour on a wooden board and roll out dough with rolling pin. Do not forget to prick with a fork if you use it as a pie pastry.
This dough is the perfect base for savory tarts with goat, Tomato, Pepper…