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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