Zucchini and tomato pie with thyme

Preparation time: 20 min
Cooking time: 40 min
Serves 4

 INGREDIENTS

• 1 shortcrust pastry dough
• 5 small tomatoes
• 2 zucchini
• 1 chopped garlic clove
• 7 oz Emmental cheese
• Salt & pepper

METHOD

Preheat the oven to 180°C (355°F).

Cut the tomatoes and zucchini into thin slices.

Heat the frying pan to 2/3 of the maximum power of your stove and add a tablespoon of oil, then the garlic.

Add the zucchini and brown for 3-4 minutes.

Remove from heat, then arrange alternating slices of zucchini and tomato, each half-overlapping the other, like for a tian dish.

Sprinkle the Emmental cheese and spread the pastry dough on top. Fold the edges under.

Place the pan in the oven and bake for 35-40 minutes.

Tip: You can also add slices of bacon between the vegetables for a more filling dish.