Ingredients
- 1 small courgette
- 1 big slice pain de campagne/farmhouse bread
- 1.5 tbsp basil or rocket pesto home-made if possible, so much better
- 1 tsp pinenuts
- 2 slices soft goat cheese log
- salt and pepper
- olive oil
- slices red onion
- rocket
- balsamic glaze
Instructions
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Preheat your oven to 180°C.
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Slice the courgette into ribbons with your vegetable peeler or your mandolin.
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Cook the courgette ribbons in a slightly oiled and very hot non-stick frying pan until lightly coloured. Put aside.
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Spread the pesto onto the bread. Add the courgette ribbons on top and sprinkle with pinenuts. Add the goat cheese slices, salt and pepper to taste.
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Cook in the oven for around 5 minutes.
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Meanwhile, mix the rocket with the olive oil, salt and pepper.
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Serve the cooked “tartine” topped with red onion slices, the prepared rocket and a little balsamic glaze.
Recipe Notes
You can top the “tartine” with red onion sliced before cooking it. It is delicious as well. You can as well add Bayonne ham/Prosciutto before cooking it to transform it into a more nutritious meal