Recipe of the Chef Grégory Corman
8 IQF Raclette slices
Flaky pastry (disk diameter 14cm)
1 black tomato
1 green tomato
1 yellow tomatp
1 red tomato
2 tablespoon tapenade
Shiso or basil
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.