Florian Hugo's Tomato Tarte
Chef's Table: Brasserie Cognac Recipe
Chef Florian V. Hugo layers on a warm tomato explosion.
For the Tomato Fondue:
In a large sautéed pot, sautéed in high heat the olive oil, the garlic, onion, tomato and canned tomatoes, for about 5 min. Add a pinch of salt, sugar and black pepper.
Add the bouquet, stir a little then palce in oven and cooked for half hour at 350f degrees, stirring every 5 min.
Reserve in the fridge.
Puree it a little using a robot coupe or traditional blade mixer.
For the Goat Cheese Mix:
Put the cheese in a plastic mixing bowl and soften it using a microwave (45 seconds).
Add the rest of the ingredients and stir thoroughly until smooth.
For the Tart
Place all 6 puff pastry on one non stick baking tray.
Spread the goat cheese on each, leaving half inch clear on each side of the dough.
Spread on top, and mostly in the middle, one large spoon of the fondue
Place 5 slices of the tomato on top.
Drizzle with olive oil and remaining chopped herbs if you have.
Cooked in oven at 380F degrees.
When dough is cooked (elevated and becomes firms underneath), remove from cooking tray and let it cool down for 2 minutes on a rack, so it doesnt get soggy.
Preferably, serve on a wooden tray or rectangular plate.