Stéphane reynaud's provençal cake

Name: stéphane reynaud's provençal cake
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: French
Ingredients: 1 onion; 1 zucchini; 1 eggplant; 6 Cherry tomatoes; 6 sundried tomatoes in pot; 2 el traditional olive oil; 15 g fresh basil; 2 el extra virgin olive oil; 10 black olives; 250 g puff pastry fresh; 6 g fleur de sel salt

Quiche of zucchini, eggplant, tomato and olives

Ingredients

Kitchen Stuff

1 baking tray
1 baking paper

Directions

Preheat the oven to 180 ° C.
Peel the onion and cut it fine. Cut the zucchini and eggplant into small cubes.
Smother all vegetables, the cherryto and sundried to olive oil and keep them crispy.
Pick the basil leaves from the stalks, roll them through olive oil and remove the olives.
Roll out the dough on a baking sheet covered with parchment paper, cover the dough with the vegetables and sprinkle with the fleur de sel and pepper.
Bake the cake in the oven for 30 minutes.