Recipe
A recipe that celebrates Provencal gastronomy: the small spelt, an ancient cereal of Provence rich in fiber and minerals married to ripe tomatoes and zucchini flowers, and of course sprinkled with olive oil from Provence! A symphony of colors and flavors to serve as an aperitif or as a dish to share like "tapas"!
Appetizer or tapas
Organic extra virgin olive oil AOP Provence Mira Luna
Mira Luna Rose de Provence - AOC Coteaux Varois en Provence
40 min
4 people
Easy
We advise you for this recipe:
Preheat your oven to 200°C (thermostat 7).
Mix 150 g of spelt flour, 50 g of freshly ground almond powder, 5 cl of AOP Provence olive oil, 5 cl of water, 1 teaspoon of herb salt to obtain a homogeneous paste.
Place a sheet of parchment paper on the work surface, spread the dough roughly and cover with a second sheet of parchment paper. Spread with a rolling pin, forming a circle the size of your pizza pan (32-33 cm).
Remove the sheet of parchment paper from the top and put your pizza pan upside down on the dough to cut out what sticks out. Then transfer the dough on its parchment paper in your pizza pan (preferably perforated), or otherwise on a perforated baking sheet, and prick it with a fork.
Bake for 7 minutes in the oven at 200°C, fan heat.
Spread the mustard on the bottom of the pie, then line with grated Comté.
Slice the tomatoes and small tomatoes and arrange them on the county layer in a single layer.
Finely cut the white onion, pass it in the olive oil and spread it over the tomatoes.
Pass the zucchini flowers in olive oil and arrange them nicely on the pie.
Put a small drizzle of AOP Provence olive oil on the tomatoes, salt and pepper.
Bake for another 10 minutes at 200°C, then lower to 100°C and allow time to dry the tomatoes, leaving the oven door ajar to let the moisture escape if necessary.
When ready to serve, garnish your tian with a sprig of thyme and a drizzle of olive oil.