Ingredients
- Dressing :
- 30 g olive oil with basil
- 30 g olive oil with lemon
- 15 g fresh lemon juice
- a little curry powder
- 11 g fresh passion fruit (juice and seeds)
- Olive oil with thyme and garlic to candy the tomatoes:
- 20 g olive oil
- 3 g chopped garlic cloves
- 0.5 g freshly chopped thyme
- 300 g tomatoes gross = 150 g net
- Mix of pasta :
- 200 g coquillettes cooked in salted vegetable stock and flavoured with turmeric
- 25 g cooked broccoli florets, crunchy
- 9 g chopped basil leaves
- 15 g chopped green onions
- 15 g chopped arugula leaves
- 25 g Gruyère AOP Reserve brunoise
- 60 g candied tomato quarters
- A touch of chopped thyme
- 25 g tomato tapenade
- Toppings :
- 8 slices of Gruyère AOP Reserve
- 8 slices of tomato confit
- Basil leaves
- Toasted pine nuts
- Curry powder
- Espelette pepper powder
- Salt and freshly ground pepper
Instructions
Dressing :
- Whisk together in a bowl: basil olive oil, lemon olive oil, lemon juice, curry powder and passion fruit.
- Season and stir.
Olive oil with thyme and garlic to candy the tomatoes:
- Remove the stalk from the tomatoes with a small knife and make a small crosswise incision on the other side.
- Boil the tomatoes in boiling water for about 10 seconds, then immediately refresh them in ice water.
- Carefully remove the skin, cut into quarters and carefully remove all seeds.
- Place the quarters in an ovenproof dish.
- Mix the olive oil, chopped garlic and chopped fresh thyme in a bowl, season and brush the tomato quarters with this mixture.
- Place the tomato quarters in an oven at 85°C with the heat turned up for 25 minutes.
- At the end of the cooking time, remove from the oven and allow to cool.
- Remove 8 slices of tomatoes and cut the rest into small cubes. Keep in a cool place.
- Collect the cooking oil and add it to the dressing.
Mix of pasta :
- Mix the cooked pasta, broccoli florets, basil, arugula, Le Gruyère AOP Reserve, candied tomatoes, green onions, thyme, tomato tapenade in a bowl and add the vinaigrette.
- Season and mix well.
Presentation:
- Divide the pasta into a round pastry case, press the surface well, garnish the surface with 4 slices of Gruyère AOP
- Reserve and 4 slices of tomatoes, alternating and overlapping them, sprinkle a little pine nuts on the surface, remove the ring.
- Sprinkle a little curry powder and Espelette pepper all around.
- Garnish with a small basil leaf.
Enjoy your meal!
Recipe : Lionel Rigolet – Comme Chez Soi**
