The tomato season is not yet over. Cyril Lignac shares your version of the pie with this lever fruit, mustard and a very special ingredient.
In summer, the salads composed with tomatoes are among our favorite dishes. But to enhance this seasonal vegetable, you can also very well Incorporate them to your salted pies recipes. In his own, Cyril Lignac incorporates a layer of a very specific ingredient. These are the Caramelized onions.
Their melting and delicately sweet taste contrasts perfectly with the acidity of the tomatoes and makes the preparation more harmonious. The versatility of the textures makes it possible to obtain a balanced pie. The dough remains crisp. The condiment layer gives smoothness to the recipe and the tomato rings bring crunch. The whole is irresistibly good.
Ingredients for 4 people
- 1 puff pastry
- 3 Heart-of-Bœuf tomatoes
- 3 peeled onions
- 1 tsp. teaspoon
- 1 tsp. honey
- Olive oil
- 20 g butter
- 1 piece of parmesan
- A few basil leaves
- Flower of salt and mill pepper
- 1 tsp. Green olives pitted
- 1 tsp. Fine cavity with olive oil
The procedure to follow to succeed in this succulent tomato pie and mustard Cyril Lignac
Start by preparing a baking sheet covered with a silicone carpet, then carefully spread a disc of puff pastry about 26 cm in diameter.
Rinse the tomatoes with clear water, chop them in thin rings and place them on a rack.
Sprinkle them slightly with fine salt and a pinch of sugar to promote the elimination of their excess water.
Then peel the onions and cut them into very thin strips.
In a very hot pan, pour a drizzle of olive oil, add a knob of butter and let it brown slightly.
Add the onions, reduce the heat and let them melt gently.
Salt, then perfume with a spoon of honey to obtain a beautiful golden caramelization.
Finely chop the green olives and capers.
Brush the dough with a thin layer of mustard, spread the candied onions, leaving a border of 2 cm, then arrange the tomatoes in rosette.
Sprinkle with a drizzle of olive oil, sprinkle with olives and bake at 190 ° C for twenty minutes.
Serve hot by decorating whole capers and parmesan shavings. Enjoy your food !
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After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
