Candied « Tomates de France » and Goat’s Cheese Pies

Yves Bagros

Preparation time: 30 min
Cooking time: 1 h 15 min
Recipe for 4 persons

• 8 round tomatoes
• 4 small rounds of fresh goat’s cheese
• 1 tablespoon of caster sugar
• Olive oil
• 1 roll of pie pastry
• 10 pitted black olives
• Freshly milled pepper
• 1 branch rosemary

Preparation

Cur the tomatoes into fours, remove the seeds and place the tomato pieces on a baking sheet.
Sprinkle with sugar and a dash of olive oil.
Pre-heat the oven to 180°C (350° F) and bake for 45 min.
Finely dice the olives.
Cut out 4 rounds of pie pastry that are slightly larger than the pie tins. Place the goat’s cheese rounds in the centre of each pie tin, add a sprig of rosemary and sprinkle the diced olives on top.
Top with the candied tomatoes, season with pepper and cover with the remaining pie pastry. Tuck the pastry in at the edges.
Pre-heat the oven to 180° C (350° F) and bake the pies for 30 min. Remove and serve immediately.


Find all of the “Tomates et Concombres de France” recipes on the Web at www.tomatedefrance.fr

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