Zucchini and tomato pie with thyme
Preparation time: 20 min
Cooking time: 40 min
- 1 shortcrust pastry dough
- 5 small tomatoes
- 2 zucchini
- 1 chopped garlic clove
- 7 oz Emmental cheese
- Salt & pepper
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.