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Préparation: environ 25 minutes
Ingrédients
pour 6
personnes
64
Réglages du four:
Température 200°C + Low Steam (niveau vapeur bas) Pas de préchauffage
Fonction: Combi Convection + Steam (vapeur)
Durée de cuisson: 25
-30 minutes
Gratin de légumes
au fromage de chèvre et au fromage blanc
600 g de courgettes
(moyennes)
600 g d'aubergines
(moyennes)
2–3 cuillères à soupe
d'huile d'olive
5 grandes tomates
75 g de fromage
de chèvre (jeune et
mœlleux, par ex. le
Sainte Maure)
200 g de fromage blanc
3 œufs
75 ml de lait
6 brins d'origan
100 g de fromage Edam
(râpé)
sel et poivre
Lavez les courgettes et les aubergines. Coupez en
tranches de 5 mm d'épaisseur et faites revenir sur un
plateau à grillades avec un peu d'huile d'olive, ou
dans une poêle à frire avec revêtement anti-adhésif
sans huile, de chaque côté, pendant 1 à 2 minutes.
Retirez de la poêle, salez et poivrez.
Coupez les tomates en tranches.
Mélangez le fromage de chèvre, le fromage blanc, les
œufs et le lait. Salez et poivrez. Détachez les feuilles
de 3 brins d'origan, hachez et ajoutez au mélange.
Graissez légèrement un plat de cuisson de 20 x 25
cm. Versez le mélange de fromage et étalez de façon
régulière. Disposez les tranches d'aubergines, de
courgettes et de tomates en les faisant se chevaucher
légèrement.
Saupoudrez la surface de fromage Edam râpé;
enfournez sur la grille au niveau 2 en partant du bas,
à 200°C, pendant 25-30 minutes.
Une fois la cuisson terminée, saupoudrez le restant
d'origan haché sur la surface; servez immédiatement.
PRÉPARATION
17


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