On the occasion of the release of her new book "Bohème Cooking" (Countryman Press Editions, 2024), Carrie Solomon revealed to us one of her recipes, prepared with La Trésorerie utensils.
Photos Credits: Carrie Solomon
La recette
Ingredients (preferably organic):
- 3 tablespoons olive oil
- 400 g zucchini, appx 2 pieces
- 1 clove garlic, minced
- 10 sheets Brik or Filo pastry
- 250 g fresh goat cheese- 250 g mozzarella
- 1 tbsp. pesto
- 1 handful (30 g) baby spinach
- 1 handful olives
- 1 tsp oregano or zaatar
See the list of utensils and tableware
Preparation :
1. Preheat oven to 190°C (375°F).
2. Use a vegetable peeler to make zucchini ribbons. Heat 1 tablespoon of olive oil in a frying pan and sear the zucchini ribbons for 3 minutes. Set aside.
3. Mix the minced garlic with the remaining olive oil. Brush a sheet of filo or Brik dough with the oil mixture and place it, oiled side down, in a 23 cm (9") springform pan.
Continue this process until all the sheets of filo dough have been placed on top of each other. It may look a bit messy, and there's bound to be the odd corner sticking out, but don't worry it'll make the edge.
4. Mix the goat's cheese with the mozzarella and sprinkle half of this cheese mixture over the filo. Next, add the zucchinis and spread them over the tart.
Add the spinach and sprinkle with olives, zaatar and the rest of the cheese.
5. Bake for 20 minutes and serve straight from the oven or at room temperature.
Photos Credits: Carrie Solomon
