-
Preparation : 15mn
-
cooking : 40mn
-
Cost : Average cost
-
How many people : 6
-
Ingredients
- 1 shortcrust pastry
- 1 tin of ratatouille (or home-made ratatouille, if possible)
- 1 clove of garlic
- 1 tablespoon of olive oil
- 1 tablespoon of thyme
- 200 ml of thick crème fraîche
- 100 ml of milk
- 150 g of Cousteron cheese
Category : Fall
This recipe is based on Cousteron®
Cousteron Provencal Tart
Instructions :
- Preheat the oven to gas mark 7.
- Roll out the pastry and line a sandwich tin or a high-sided pie dish with it, leave in the fridge.
- Peel and chop the garlic.
- Heat the oil in a frying pan, add the garlic and fry lightly.
- Add the ratatouille and the thyme.
- Mix and cook for 10 minutes.
- Leave to cool slightly.
- Pre-bake the pastry for 15 minutes, lining the bottom with dried lentils or beans to prevent it from rising.
- Beat the eggs, cream and milk together in a bowl.
- Mix into the warm or cold ratatouille, ensuring that the excess water has been drained.
- Remove the crust from the Cousteron and grate it.
- Sprinkle over the preparation and bake for 40 minutes.
- Serve hot.
Tip :
Serve with a Côte de Provence or Italian rosé
