The recipes of Top chef make you salivate and you want (finally) to get your hands dirty? Here is one that will allow you to express your talents as a great cook and make people envious. After a fat-free recipe book and another on desserts, the two-starred chef Jean-François Trap reveals his secrets to making very good pies throughout the seasons. Preparations that you can find in the book The pies of Jean-François Trap for all, edited by Hachette Cuisine. Among all the recipes, here is the Bayadère tart with vegetables from the sun. Don’t thank us.

For 4 to 6 people

Preparation: 20 min

Cooking: 35 to 45 min


  • 1 pie shell precooked white
  • 2 onions
  • 1 tsp. tablespoon of tapenade
  • 1 zucchini
  • 1 eggplant
  • 2 tomatoes
  • Olive oil
  • Thyme flower
  • Salt and pepper from the mill


  • 1 square mold of 25 x 25 cm
  • Aluminium foil
  • Wire rack


Preheat the oven to 180 ° C (th. 6). Peel and slice the onions, put them in a saucepan, salt them, then melt them in olive oil. Once cooked, add the tapenade and mix. Place the onion fondue in the pie shell. Wash and thinly slice the zucchini, eggplant and tomatoes. Arrange the slices in a row on the onions, making sure to layer the vegetables. Drizzle with olive oil. Sprinkle with thyme flower and salt. Cover with a sheet of aluminum foil and bake for about 25 to 35 minutes. Five minutes before the end of cooking, remove the sheet of aluminum foil and put in the oven again to finish browning the pie properly. Right out of the oven, place the tart on a rack, then sprinkle with a drizzle of olive oil, pepper and serve immediately.

Find even more pie recipes in the book “The tarts of Jean-François Trap for all” at € 24.95.

article originally published by Glamor

Subscribe to GQ! Receive your paper magazine delivered to your home each month and benefit from GQ + advantages including full access to our new application enriched daily and designed exclusively for you.