Epoisses, bell pepper and zucchini tart

  • 6 pers.
  • 15 min
  • 55 min
  • easy
MODIF Recette Epoisses Tarte fine aux légumes croquants 1

Ingredients

  • 80g Germain Epoisses PDO
  • 1 puff pastry
  • 2 zucchinis
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 red onion
  • A few sprigs of thyme
  • 3 tablespoons olive oil
  • salt and freshly ground pepper

Preparation

  • 1
    Preheat oven to 200°C.
  • 2
    Cut the peppers and zucchinis into large chunks and place in an ovenproof dish. Pour in the olive oil and season with salt and pepper. Bake for 25 min, stirring occasionally.
  • 3
    Lower the oven temperature to 180°C.
  • 4
    In a pie dish, roll out the pastry and place the vegetables on top. Add a little thyme and the sliced red onion.
  • 5
    Bake for 25 minutes, then remove the tart from the oven and arrange slices of Germain PDO Epoisses on top of the vegetables. Return to the oven for 3 to 5 minutes.
  • 6
    Serve with a salad of baby greens.
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