French Vegetable Tarte with Cheese

Ingredients

• 600 g firm potatoes
• 400 g eggplant
• 400 g zucchini
• 2 Tomatoes
• 2 onions
• 2 Garlic cloves
• 300 g goat cheese roll
• 4 tbsp olive oil
• 1 handful fresh bay leaves
• Sea salt
• freshly ground pepper
• 2 sprigs thyme
• 2 sprigs beanweed
• 100 ml Vegetable broth

Instructions

1. 1.

   Peel the potatoes. Wash the eggplant and zucchini, trimming their ends. Wash the tomatoes and remove the stem ends. Peel the onions and garlic cloves. Slice all vegetables thinly. Slice the goat cheese similarly. Lightly oil a large baking dish with about 1 tsp of olive oil and layer the vegetables with goat cheese and bay leaves. If desired, crumble any remaining cheese on top. Season generously with salt and pepper.

2. 2.

   Wash the thyme and beanweed, shake off excess moisture, finely chop about half, and sprinkle over the layers. Place the remaining herb stems on top. Whisk the remaining olive oil with vegetable broth and pour over the dish. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3–4) for approximately one hour until tender. If the gratin darkens too quickly, cover it with foil in time.