ingredients

1 pre-spread puff pastry
3 tbsp. to s. Meaux mustard
2 tbsp. to s. creme fraiche
15 cherry tomatoes
4 zucchini
1 eggplant
60 g pine nuts
2 tbsp. to s. olive oil

Steps

Step 1

In advance. Preheat the oven to 210 ° C (tea 7). Rinse cherry tomatoes, zucchini and eggplant. With a sharp knife, cut, in length, very thin strips of zucchini and eggplant. Make them return to the pan, with a drizzle of olive oil: 1-2 min on each side. Reserve them on a plate, flat.
Salt slightly.

2nd step

Assemble. Cut out 4 squares in the puff pastry. Put them on a baking sheet lined with parchment paper. Prick them with a fork. In a bowl, mix the cream and mustard. Brush the flaky funds. Place on top of the just-cut cherry tomatoes and zucchini and aubergine strips.
Sprinkle with pine nuts, salt and pepper, drizzle with olive oil.

Step 3

Cook. Bake for 20-25 minutes. Let cool before tasting.

tips

Meaux Pommery mustard adds a spicy and slightly spicy note to this pretty summer pie. You will find it in supermarkets.