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.
Ingredients
Recipe for 2 portionsZuchinni
Bechamel sauce
Garnish
- Olive oil
- Salt and pepper
Preparation time: 45 min
Preheat your oven at 400 °F
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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
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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.
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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.
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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.
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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.