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Vegetable pie with goat?s cheese

Vegetable pie with goat?s cheese

Name: Vegetable pie with goat?s cheese
Cook time: 1 h
Yield: Serves 4 - 6
Ingredients: 1 sheet puff pastry; 3 leeks; 1 aubergine; 1 courgette; 3 ripe tomatoes; 3 rounds of goat’s cheese; 1 tablespoon butter; 1 teaspoon fresh basil chopped; 2 tablespoons olive oil; Salt; Pepper

4 - 6 people

01h 00

Ingredients

1 sheet puff pastry
3 leeks
1 aubergine
1 courgette
3 ripe tomatoes
3 rounds of goat’s cheese
1 tablespoon butter
1 teaspoon fresh basil chopped
2 tablespoons olive oil
Salt
Pepper

Method

Remove the strands and the green part of the leeks and cut into round slices. Wash the slices, place them in a saucepan, add the butter and cook over low heat for 15-20 minutes. Wash the vegetables and cut them into thin slices. Strain the tomatoes. Brush the aubergine and courgette slices with olive oil and cook on a grill preheated grill for one minute on each side. Roll out the pastry and cover the square mould completely with it, pressing the edges. Place the leeks on the bottom, spreading them out evenly and cover with the vegetables sprinkled with salt, pepper and basil, alternating the layers. Chop the cheese and place it on top. Bake in a preheated oven at 200ºC for 30 minutes. Unmould and serve hot or warm. Conserve the pie in the mould by covering with the top, if desired.