Tarte de tomates et chèvre

Preparation time: 35 minutes 
Serving net weight: 180 grams

Ingredients                  Net weight
Caramelized onion         40 gm
Tomato confit                  40 gm
Balsamic vinegar            4 gm
Olive oil                           6 gm
Mille-feuille                      60 gm
Goat cheese                    80 gm
Fresh fig                          35 gm
Wild Rocca                      20 gm
Balsamic reduction          3 gm
Pine nuts                         4 gm
Salt                                  3 gm
Herbes de Provence       2 gm
Egg yolk                         1 pc


-    Cut the puff pastry into a circular form using a round mold (11 cm diameter).
-    Place a smaller mold (8 cm diameter) on the puff pastry.
-    Spread a layer of caramelized onion inside the smaller mold.
-    Arrange a semi-circle of goat cheese then one slice of tomato confit. Repeat the process twice.
-    Sprinkle the tarte with salt, and herbs de Provence.
-    Brush the edge of the tarte with egg yolk.
-    Cook the tarte for 10 minutes at 200 C


-    Toss the wild Rocca with the mix of balsamic vinegar and olive oil, salt then spread them on the plate.
-    Place the tarte in the center of the plate.
-    Sprinkle the pine nuts around the tarte.
-    Arrange the fresh fig wedges around the tarte.
-    Finish with a drizzle of Balsamic reduction.