Pistou, tomato and Rocamadour pie

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Pistou, tomato and Rocamadour pie

Pistou, tomato and Rocamadour pie

Pistou, tomato and Rocamadour pie
Pistou, tomato and Rocamadour pie

Number of people

1 puff pastry dough

3 tomatoes

4 rocamadour (goat cheese)
for the pistou:

1 clove of garlic

5 sprigs fresh basil

1 tablespoon grated parmesan cheese

1 large tablespoon of olive oil

Preparation: 30 min
Cooking time: 25 min
Step 1
Finely chop the garlic and fresh basil.
Step 2
Turn on the oven over medium heat.
Step 3
Unroll the dough and place it in a buttered mould and put it in the oven for about 5 minutes.
Step 4
For the pistou, mix together the garlic and chopped basil, parmesan cheese and olive oil.
Step 5
Spread the pistou in the pie shell, reserving about one teaspoon for decoration.
Step 6
Arrange tomato slices on top of the pie. Make sure they are not too wet so that they do not drain into the pie during baking.
Step 7
Arrange the 4 Rocamadours on the tomatoes and decorate each one with the reserved pistou.
Step 8
Bake for about 20 minutes in your oven kept warm. You have to watch the cooking. The pie is ready when the tomatoes are cooked.
Author's note
This tart can also be served with a salad as the main course for a summer lunch. I haven't tried it yet, but I think that with log goat, the recipe should be just as good. For those in a hurry, the pistou can be bought ready-made.

I add my grain of salt

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