Crispy tart with summer vegetables and melted Picandou

Preparation steps

1. Preheat plancha to 220°C.
2. Wash peppers and cut in half, remove ribs (pith) and stalk, then dice. Peel and finely slice onion. Wash courgettes and aubergine then cut into dice.
3. Sear all the vegetables on the plancha with a little olive oil, season with mixed herbs, salt and pepper. Set aside at room temperature.
4. Preheat the oven to 180 °C.
5. Cut 4 equal sized circles from the pastry then put them on a baking sheet lined with baking paper. Prick with a fork to stop them rising during cooking. Brush with beaten egg.
6. Put some of the vegetable mixture onto each pastry circle and top with a Picandou, season and bake for 25 minutes.
7. Serve while hot and crispy.

😉 Tip: This recipe is equally delicious when made with selection of different coloured tomatoes. Picandou cheeses are also excellent on top of a mushroom tart.