FRIJE

Instructions

• 1.   Wash the zucchini and cut them into large cubes. Sauté them in a pan with a little olive oil for 10 minutes over medium heat, adding a little water if they start to stick.
• 2.   Cut the goat cheese log into thin slices. Line the bottom of a round cake pan with 3 tablespoons of pesto and place 9 slices of goat cheese on top. Mix the zucchini with 3 tablespoons of pesto, season with salt and pepper, and spread it over the goat cheese slices.
• 3.   Cut the remaining goat cheese slices in half or quarters and add them on top of the zucchini.
• 4.   Prick a pie crust with a fork and then place it upside down over the zucchini.
• 5.   Bake in the oven for 20 minutes at 200°C (400°F), then broil for 5 minutes to brown the crust if necessary. Let it cool for 5 minutes outside the oven, then unmold the zucchini and goat cheese tatin onto a serving dish.