For 4 people
For 4 people
Clean the eggplant and zucchini
Without peeling them, cut them in
In a skillet, jump them with olive oil
When the vegetables start to lose their water, add the tomatoes cut into thick rings
Add the Provence herbs, and season with pepper and salt
Place the puff pastry on the pie pan
Pour the vegetables previously prepared
Arrange the mozzarella rings
Sprinkle with a few basil leaves.
Finally, put your vegetable pie in the oven for 20 minutes. Take it out of the oven when the dough is golden and the mozzarella is melted.
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