A perfect tart with a tomato fondue that mixes three types of tomatoes, each as delicious as the next… We’ll love it. We share with you the recipe of the famous chef Christophe Schmitt.
Alsatian Christophe Schmitt he has been the executive chef of a Michelin restaurant for two years The Faventia, located in Var, in the Terre Blanche Hotel Spa Golf Resort area. He works there with Philippe Jourdin and likes to share them the taste of local food it’s the perfect taste of Provence. The food is refined and smart… The presentation is This tomato fondue is the perfect tart to make at home it’s the same taste.
Ingredients for tomato fondue
- Avoid your tomatoes pass them for a few seconds in hot water and then in a bowl of ice water. Deseed is a violation that’s your tomato.
- bring it back chopped shallot in a little olive oil in a pan and add tomatoes and salt. Simmer for about 30 minutes getting a very dry fondue.
- Allow to cool and add chopped basil.
Christophe Schmitt uses this tomato fondue to make a a thin crust made from shortbread dough where he spreads his tomato fondue before serving beautiful cherry tomatoes what he has made is burrata mixed with fresh cream to get it and burrata mousse.
A great idea for a meal on a sunny evening!