Vegetable dish with cheese puree

Cut the potatoes into pieces and cook them in plenty of water with salt in 20 minutes until done. In the meantime, preheat the oven to 220 ° C. Drain the potatoes. Melt the butter in a small pan over low heat. Add the butter and the garlic, from the fire, to the potatoes. Stamp with the puree pestle to a smooth puree. Put the pan on fire as low as possible and gradually add the cumin cheese and the grass cheese. Stir with a spatula. Add the crème fraîche and stir to a smooth puree.

Boil the broccoli for 2 minutes in water with salt. Drain and scoop in the baking dish. Add the tomatoes, zucchini, olives and pepper and salt to taste.

Divide the cheese puree over the vegetable. Bake in the middle of the oven for 30 minutes until golden brown.