Filo pie with tomatoes, goat cheese and zucchini

Tarte filo

Je n’utilise que très très très très rarement la pâte filo dans ma cuisine, parce que je n’y pense pas mais aussi car je n’en trouve pas proche de chez moi ! Mais c’est un tort car cette pâte est très légère, bien plus qu’un feuilletage, et permet des réalisations variées comme le sweet cheese puff pastry where the beurek au fromage de Léa. Personally, I wanted a filo pie to accompany the pretty colored zucchini found at the market and the cherry tomatoes from my parents' garden, and I'm satisfied.

I served this for lunch, and Monsieur found it very good, I had just accompanied the pie with a green salad and that's it ! It's up to you to see if you want to make it an appetizer or a light dish, but anyway, I think I will come back with pleasure to this filo pastry !

Tarte filo

Tarte filo aux tomates

Filo pie with tomatoes, goat cheese and zucchini
For a rectangular pie
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To print
Ingredients
  1. 5 filo pastry sheets
  2. 150 g cherry tomatoes
  3. 1 fresh goat
  4. 1 petite courgette
  5. Olive oil
  6. 1 pinch of Espelette pepper
  7. Salt and pepper
Preparation
  1. Preheat the oven to 200°.
  2. Fold the filo sheets in half, oil them with olive oil and stack them to form the bottom of the pie.
  3. Spread the fresh goat cheese on top.
  4. Cut the cherry tomatoes in half then arrange them on the goat cheese.
  5. Make zucchini strips using a mandoline then add them on top of the tomatoes.
  6. Season everything with salt, pepper and a pinch of Espelette pepper then add a drizzle of olive oil.
  7. Bake 15 minutes.
aime & mange https://aime-mange.com/
Tarte filo aux tomates, chèvre et courgettes

Tarte filo aux tomates, chèvre et courgettes

Enjoy hot !

Emilie

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Filo pie with tomatoes, goat cheese and zucchini

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Filo pie with tomatoes, goat cheese and zucchini

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14 Comments
  • Thing
    5.9.13

    Really very appetizing !

    Respond
  • auroreinparis
    5.9.13

    Your photos are beautiful, you make me very hungry, and in addition I discovered filo pastry !
    Merci !

    Respond
  • veropapilles
    5.9.13

    These colors, That sounds awesome, I really like. Biz and nice evening. Vero

    Respond
  • Valerie / Raspberries and bergamot
    5.9.13

    I use filo pastry quite often. (when I find) because I find that it is indeed a light paste.
    I retain the idea of ​​fresh goat cheese and small vegetables on top.
    Very nice evening

    Respond
  • Annie cb
    6.9.13

    I never tire of looking at your beautiful photos.. The colors are vibrant, What format do you save them in?, what size? I find the rendering of mine less clear when once on the blog.
    Kisses
    Annie

    Respond
    • Emilie
      6.9.13

      Thank you for your kind compliments !
      For the sharpness of photos, I think we should avoid changing the format too much before publishing the enlarged genre, reduce…
      We work them in 9136X1296. and on the blog they are then published in 536X385.
      A+

      Respond
  • LadyMilonguera
    6.9.13

    She makes my mouth water your pie !

    Respond
  • Lulu
    10.9.13

    Hmmmm THANK YOU for your beautiful photos and your great recipes!
    I dare to ask a stupid question… Is the film page the same as brick sheets? Can they replace each other?
    I have sheets of bricks lying around in the fridge and I don't know what to do with them!
    See you soon,
    Lucie

    Respond
    • Emilie
      11.9.13

      Hello,
      Filo pastry is not quite the same as pastry sheets. It's softer and thinner. You can't find it everywhere, but generally it is towards the sheets of bricks…

      Respond
      • Lulu
        11.9.13

        Thanks for the valuable advice.! Filo pastry is on my list for future shopping!
        Good afternoon !

        Respond
  • Lulu
    10.9.13

    * filo pastry* is better than film page…. Thank you autocorrect 😉

    Respond
  • GrandeMarine
    11.1.15

    Test twice in one week, it's just a killer, I am in the middle of food rebalancing, I feel like I am eating a pizza ten times lighter!

    Respond