Recipe

Mishmash of candied cherry tomatoes, goat cheese, black olives, spelt crumble and pine nuts

A mishmash of colors, textures and flavors that amazes the eyes and taste buds!

By la talentueuse cheffe Monik

Type of recipe: Appetizer or tapas
Olive oil used: Organic extra virgin olive oil Bouteillan Mira Luna
Wine pairing: Mira Luna Rose de Provence - AOC Coteaux Varois en Provence
Preparation and cooking time: 30 min (+ 1 to 2 hours to confit tomatoes)
Number of guests: 4 people
Level of difficulty: Easy

Ingredients

Flour of small spelt of Provence: 150g
Almond powder: 50g
Olive oil Bouteillan: 7 cl (~ 5 tablespoons)
Fleur de sel, pepper
350 g of cherry tomatoes
A handful of candied black olives
A handful of pine nuts
1 fresh goat cheese
Chives or basil

We advise you for this recipe:

Preparation

Preparation of candied cherry tomatoes

Step #1

Preheat your oven to 100°C (thermostat 3-4).

Step #2

Cut the cherry tomatoes in half. Arrange them face up on a baking sheet lined with parchment paper. Drizzle with oil and add a little fleur de sel.

Step #3

Put them in the oven until they are half dried (between 1 and 2 hours) by half-opening the oven door if necessary to let the moisture escape.

Preparation of the spelt paste

Step #4

Increase the temperature of your oven to 200°C (thermostat 7).

Step #5

Mix 150 g of spelt flour, 50 g of freshly ground almond powder, 5 cl of olive oil, 5 cl of water, 1 teaspoon of herb salt to obtain a homogeneous paste.

Step #6

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).

Step #7

Remove the sheet of parchment paper from the top and transfer the dough on its parchment paper in your pizza pan (preferably perforated), or otherwise on a perforated baking sheet, cut the dough into 8 or 12 and prick it with a fork.

Step #8

Bake for 7 minutes in the oven at 200°C, fan heat.

Mishmash preparation

Step #9

Crumble half of the crackers with Petit épeautre previously prepared to obtain the «crumble of small épeautre».

Arrange the small candied tomatoes on the plate or glass with black candied olives and the small spelt crumble.

Add crumbled goat cheese, toasted pine nuts and vegetable herbs (chives or basil).

Add a dash of Bouteillan olive oil and give a turn of pepper mill.