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

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.