Summer vegetables with a crust


Pastry dough

  • 500g Flour T55 (white bread flour)
  • 250g farm butter
  • 115g whole milk
  • 15g sugar
  • 15g salt
  • Eggs : 1 whole + yolk
  • 20g sesame seeds


  • 400g yellow zucchinis
  • 400g green zucchinis
  • 300g eggplant
  • 300g fenel
  • 1g agar-agar
  • 50g basil
  • 1dl olive oil
  • Salt and espelette pepper
  • 800g tomato sauce
  • 2g agar-agar


For the pastry dough

Mix together the flour and the butter. Dissolve the salt and the sugar in the whole milk.

Add all the ingredients to the first mixture until smooth, cover with a plastic film and allow to rest for 30 minutes in the fridge. Roll out the dough and line the Geoforme mold L.35 cm with it. 

Roll out the remaining dough to make the cover. Place the mold lined with the dough in the fridge. Blind bake the dough in the mold by putting a sheet of baking paper with pie weights. Bake for 40 min at 140 °C (285 °F). Cover with tinfoil and continue baking for 20 min. Allow to cool.


For the filling

Slice all the zucchinis lengthwise, place them on a baking paper on the cooking tray, sprinkle with a splash of olive oil, a pinch of salt and Espelette pepper, and slow cook for 1 hour at 90 °C (195 °F).

Cut the eggplant into slices and stir-fry in a pan, season well and remove the excess oil. Set aside.

Chop the fennel finely and stir-fry in a pan with some olive oil, without coloring. Add a few drops of water and 1 g of agar-agar, slow cook for a few minutes.

Bring the tomato sauce to a boil with a few finely chopped basil leaves, for at least 2-3 minutes with the 2 g of agar-agar.

Place the filling on the blind-baked dough, alternating with tomato sauce. Decorate the top with the remaining vegetables and some basil.

The result


Fabien Pairon

Trained as a Chef and titled “Meilleur Ouvrier de France” in 2011, Fabien Pairon worked in France and abroad in various gastronomic outlets before joining EHL.

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