Soissons Bean Quiche with Southern Flavors crispy and golden

1 In a heavy pot, pour a little olive oil. When it's hot, add your tomato pulp, salt it, add the garlic, some thyme and chopped rosemary, and the turmeric. Let it reduce over low heat for 7 to 8 minutes.

2 Then add your candied peppers and your Soissons beans, not drained too much. Let them soak together for about ten minutes. Taste a bean to check the seasoning. At the last moment, add your toasted pine nuts.

3 Pour onto a baking sheet to cool slightly. Preheat your oven to 355°F (180 °C) (gas mark 6).

4 Pour your mixture into your pastry shell and gently arrange your beans in a rosette pattern. Bake for 10 minutes. When it comes out of the oven, arrange your black olives and broad beans or soy beans, and drizzle with green olive oil.

This tart can be eaten hot, warm, or even cold.

And don't forget my motto (smiling): Soissons beans should be picked in their region of origin.

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