Courgette tian, goat cheese crumble, sun-dried tomato béchamel and olive oil croutons - virtual workshop version

Preparation time: 45 min

Preheat your oven at 400 °F

• Things to do before workshop

  Ingredients

  Wash the vegetables

  Peel and chop the garlic.

  Prepare the bread croutons.

  Equipment list

  1 cutting board, 1 chef kinfe, 1 paring knife

  1 small pot

  1 pastry sheet + parchment paper

  1 mixing bowl

  Kitchen towels, tablespoons (tasting)

  1 large spoon

• Preparation to do with the chef

  Finely chop the shallot.

  Cut the sun-dried tomatoes into small cubes.

  Thimble the thyme branch.

  Cut the zucchini into thin slices.

• Bechamel

  In a saucepan, melt the butter with the chopped shallot and the sun-dried tomato then add the flour to it, you will obtain a roux. Add the cold milk all at once, then whisk, wait for the boil then salt and pepper.

• Zucchini

  Spread the zucchini slices on the baking sheet and sprinkle them with the thyme, garlic, salt, pepper and olive oil.

  Bake for 10 minutes in the oven.

• Plating

  Place a little Béchamel sauce at the bottom of your plates and cover with a rosette of zucchini slices.

  Garnish with a little goat cheese and bread croutons.