ingredients

150 g of Sainte-Mure in-between
40 g of sheep tomme
1 eggplant
2 small zucchini
2 peppers (1 red and 1 yellow)
1 onion
8 cocktail tomatoes
1 tbsp. to c. fresh thyme
250 g flour type 65 (organic)
120 g of half-salted butter
2 "medium" eggs
2 tbsp. to s. olive oil

Equipment

1 non-stick frying pan
1 salad bowl
1 oven plate

Steps

Step 1

In advance: cut eggplant and zucchini into slices; seed, peel the peppers; slice the onion. Heat the eggplant over very low heat in the pan, stir often; when it softens, add zucchini, peppers, onion, olive oil, cook 10-15 min, stir often. Let cool.

2nd step

At the same time: put in the salad bowl flour and shredded butter; rub with your fingertips to get a coarse sand. Add 1 beaten egg, grated tomme and, if necessary, 1 or 2 tbsp. to s. water: you must obtain a soft ball, not sticky; put at least 10 minutes in the fridge.

Step 3

Assemble, cook: Preheat oven to 200 ° C (tea 6). Spread the dough on baking paper in a disc of at least ø 30 cm. Put dough and paper on the plate, coat with beaten egg with a brush. Mingle vegetables, whole tomatoes, thyme, pepper. Put on the dough up to 6-7 cm from the edge. Put the holy maori in pieces. Flip the turn to the center. Bake 25 min. Enjoy tepid or cold.

tips

I change. I mix with the chilled vegetables, before putting them on the dough, a handful of black olives - very ripe (type Nyons).