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Fine pastry tart, tapenade and old fashioned tomatoes

Recipe of the Chef Grégory Corman

Serves 2

Ingredients:
8  IQF Raclette slices
Flaky pastry (disk diameter 14cm)
1 black tomato
1 green tomato
1 yellow tomatp
1 red tomato
Olive oil
2 tablespoon tapenade
 Shiso or basil
 Salt
Freshly ground black pepper

Cook the pastry rounds flat between two baking dishes for 15 minutes at 170°C. Leave to cool.
Slice the tomatoes thinly and leave to one side.
On each pastry round spread 1 tbsp. of tapenade. Then add alternating layers of tomato and Fontal slices.
Drizzle with olive oil and season to taste. Garnish with a few leaves of basil or shiso.
Can be served hot.

Eurial products needed for this recipe :

IQF Raclette slices





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