Zucchini and tomato tartines au gratin

A recipe from cooking-ez.com

For 6 pieces, you will need:

• 1 2 courgettes
• 2 herbs of your choice
• 3 2 cloves garlic
• 4 1 shallot
• 5 4 tablespoons olive oil
• 6 200 g cherry tomatoes
• 7 4 tablespoons olive oil
• 8 6 slices bread
• 9 100 g pesto
• 10 100 g feta
• 11 salt
• 12 pepper
• Total weight: 1,365 grams

Times:

Preparation	Cooking	Start to finish
35 min.	30 min.	1 hour 5 min.

Step by step recipe

• 1: Cut the zucchinis into thin slices.
• 2: Prepare and finely chop 1 shallot, peel 2 cloves garlic, then prepare herbs of your choice, here sage, bay leaf and thyme.
• 3: In a frying pan over high heat, pour 4 tablespoons olive oil and when hot, add the shallot, 1 garlic clove, thyme, salt and pepper.
  Cook for 1 minute, stirring constantly.
• 4: Pour in the zucchinis and cook, stirring occasionally, until tender.
  Remove and discard the thyme and garlic, then season with salt and set aside on a plate.
• 5: Wash, dry, then halve 200 g cherry tomatoes and lightly salt.
• 6: In the same pan, still over high heat, pour in 4 tablespoons olive oil, sage and bay leaf, and let them fragrance the oil while stirring for 1 or 2 minutes.
• 7: Remove the herbs and pour in the tomato halves.
• 8: Cook, stirring occasionally, until the tomatoes are slightly candied.
  Set aside on a plate.
• 9: Preheat oven to 200°C (390°F).
  Cut, and toast if possible, 6 slices bread (here a slightly stale baguette).
• 10: Rub the bread slices with the other garlic clove.
• 11: Spread a layer of pesto on each slice of bread.
• 12: Place a layer of tomatoes on top.
• 13: Then a layer of zucchinis.
• 14: Finish with slices of feta and a drizzle of olive oil.
• 15: Bake at 200°C (390°F) for around 10-15 minutes, keeping an eye on the coloring, and don't hesitate to give them a quick blast on the grill if necessary.
• 16: Enjoy warm or hot.

Remarks

Don't hesitate to use stale bread for this recipe, it's a good way to use it.
If you don't have cherry tomatoes, use regular tomatoes, cut into slices or large cubes.
You can sprinkle the feta with a little thyme or oregano, just before drizzling with olive oil.

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