Pre-heat the oven to 125°C
Cut the top 1/3 from 6 (or more) cherry tomatoes. Season with salt, pepper, sugar and lemon juice.
Put in an oven dish, add 2 tbsp olive oil and thinly slice a clove of garlic, put the slivers between the tomatoes and and dry in de hot oven for 2 hrs.
Take them out to cool and put the oven on 180°C
Use your fingers to mix 15g flour, 15g unsalted butter and 10g grated Parmesan and crumble this dough onto a paper covered oven dish
Bake for about 8 mins till golden brown (check from time to time to avoid burning) and cool.
Serve as shown, starting with the stracciatella, then the cheese crumble and finally the tomatoes.
Finish with some garlic oil from the tomatoes and a pea shoot.
(PS next time I'll use a wider glass and 5 tomatoes pp)
Feeds 2
(Recipe by Janneke Philippi in her book Canapé)
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