Zucchini tart with turmeric onions and goat's cheese

Ingredients for 2 servings:

• 2 m.-large zucchini
• 1 large onion(s)
• 1 tomato(s)
• 1 garlic clove(s)
• 2 slices of goat’s cheese
• 1 pack of shortcrust pastry
• 200 ml crème fraîche
• 1 shot of milk
• 2 eggs
• Salt and pepper, black, from the mill
• turmeric
• some thyme stalks
• rosemary
• Herbs of Provence
• some cane sugar, brown
• olive oil
• 100 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

simple and vegetarian

Wash the zucchini and tomato and cut into thin slices. Peel the onion and garlic. Slice the onion into thin rings. Finely chop the garlic. Sauté the onion with thyme and rosemary in oil in a pan. Season with turmeric, salt, and pepper. Finally, caramelize with sugar. Remove the herbs and let cool. Whisk the crème fraîche with eggs, a little milk, pepper, and salt. Cut the goat’s cheese into small pieces. Line the shortcrust pastry with baking paper and press it into a tart or springform pan and pierce it several times with a fork. Alternate a round of brick-like layers of zucchini, onion, tomatoes, and small pieces of goat’s cheese on top until the pastry is completely covered. Season with pepper, salt, and sprinkle with Provençal herbs. Cover completely with the crème fraîche mixture. Place on the middle rack of an oven preheated to 200°C. After 30 minutes, sprinkle with grated cheese and bake for another 20-30 minutes, until golden brown. Serve warm.