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

A delicious vegetarian recipe with a taste  of Provence.




Goat cheese can be replaced with Parmesan cheese.


Recipe for 2 portions


1 Unit(s)
1 Clove(s)
1 Sprig(s)

Bechamel sauce

125 Ml
1 Tbsp
1 Tbsp
4 Piece(s)
Sundried tomatoes
1 Small
French shallot


50 Gr
Goat cheese bûchette
1 Handful(s)
Bread crust
  • Olive oil
  • Salt and pepper

Preparation time: 45 min

Preheat your oven at 400 °F

  • Things to do before workshop


    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.

Goat cheese can be replaced with Parmesan cheese.

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