AOP Epoisses and crispy vegetables in a fine tart
Ingredients for 6 people
80g of AOP Epoisses
1 puff pastry
2 zucchini
1 red pepper
1 green pepper
1 yellow pepper
1 red onion
A few sprigs of thyme
3 tablespoons of olive oil
Salt and freshly ground pepper
80g of AOP Epoisses
1 puff pastry
2 zucchini
1 red pepper
1 green pepper
1 yellow pepper
1 red onion
A few sprigs of thyme
3 tablespoons of olive oil
Salt and freshly ground pepper
Preparation
- Preheat your oven to 200°C (392°F).
- Cut the peppers and zucchini into large pieces, then place them in an oven-safe dish. Drizzle with olive oil and add salt and pepper. Bake for 25 minutes, stirring occasionally.
- Lower the oven temperature down to 180°C (356°F).
- Roll out your puff pastry in a tart pan, then arrange the roasted vegetables on top. Add a bit of thyme and thinly sliced red onion.
- Bake for 25 minutes, then remove the tart from the oven and place slices of AOP Epoisses on top of the vegetables. Put it back into the oven for an additional 3 to 5 minutes.
- Enjoy with a salad of mixed baby greens.
