Roasted tomato pie, goat cheese, zucchini and olives

Prepare the ingredients: grated goat cheese; 1/4 cut into wedges olives; Grate ginger; wash green leaves; olive oil split into 4 parts: 1 part will go for the garlic sauce and 3 parts go for grilled vegetables.

Make a paste of garlic: Preheat oven to 200 ° C. Put the garlic on a piece of foil large enough to wrap after as a package. Pour olive oil corresponding to the garlic. Then wrap in aluminum foil so as to form a package with them and bringing the oven between 50 min or until soft. Remove and wait for them to cool. Remove the pulp inside the teeth and grind into the juicer to get a smooth paste. If necessary add some olive oil to help liquefy.

For roasted vegetables: preheat oven at 180 ° C.

Cut the tomatoes into slices with peel.

Removing tips of the zucchini and cut into thin sheets of 2 mm thick along.

Oiling a can with olive oil. Sort above tomatoes and zucchini and then brush them with more olive oil on the surface. Sprinkle the chopped, 3/4 sage thyme, salt and pepper. Sprinkle over tomatoes sugar. Meter to the oven 20 to 30 min. or until vegetables are tender and lightly browned. Cooking time depends on the oven and the thickness of each vegetable.

For olive sauce: Drain well the rest of their liquid olives and make the cuezco. Put all ingredients in a juicer (mayonnaise, ginger, garlic paste, yogurt, olives, lemon juice to taste, salt and pepper) and grind. Adjust seasoning.

Mix green leaves and season to taste with salt, olive oil, the remaining lemon juice and balsamic vinegar.

For the cake: Preheat oven to 200 ° C. Place dough in a mold tartlet. Fold 1 cm. the edges toward the center. Click the center of the dough with a fork and bring to cook in the oven until crust is golden. Remove the dough from the oven and put the goat cheese spread over the entire surface (not covering the folded edges).

On top of the cheese, put the remaining thyme and haphazardly spread sheets roasted zucchini, tomatoes and olives. Carry bake until cheese is melted (between 5 and 10 min.). Remove from oven, garnish with almonds and serve pieces mounted on a little purple olives sauce. Serve with green salad.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort