Summary

Ingredients

• 2 zucchini
• 1 large onion (s)
• 1 tomato (s)
• 1 clove garlic
• 2 slices goat cream cheese
• 1 packet shortcrust pastry
• 200 ml crème fraîche
• 1 dash milk
• 2 egg (s)
• Salt and pepper, black, from the mill
• turmeric
• some stalks thyme
• rosemary
• herbs Provence
• some cane sugar, brown
• olive oil
• 100 g Emmentaler, rated

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Instructions

1. Wash the zucchini and tomato and cut into thin slices. Peel the onion and garlic. Cut the onion into fine rings. Finely chop the garlic. Stew the onion with thyme and rosemary in oil in a pan. Season with turmeric, salt and pepper. Finally caramelize with sugar. Remove the herbs and let them cool down.
2. Whisk the crème fraîche with the eggs, a little milk, pepper and salt. Cut the goat cream cheese into small pieces. Press the shortcrust pastry into a tart or springform pan with baking paper and prick several times with a fork. Layer alternately with a round of brick-like zucchini, onions, tomatoes and small pieces of goat`s cream cheese until the batter is completely covered. Pepper, salt and sprinkle with herbs from Provence. Cover completely with the crème fraîche mixture.
3. Place in the oven, preheated to 200 ° C, on the middle shelf. After 30 minutes, sprinkle the grated cheese on top and bake for another 20-30 minutes until the tart is golden yellow. Serve warm.