Zucchini and tomato pie with thyme

Zucchini and tomato pie with thyme

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



  • 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.


More Posts


Leave a comment

All blog comments are checked prior to publishing