Entrée
Garlic Confit Pan con Tomate
40 minPour 1Nutri-Score C€
C
40 min
40 minGarlic Confit Pan con Tomate
recette de
Vesela Asenova
@vessys_gourmet_kitchen
4 recettes
4 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
sourdough bread (thick slice)Boulangerie1 morceau
tomato (ripe)Fruits et légumes1 morceau
saltÉpices1,5 g
black pepper (freshly ground)Épices500 milligrammes
flaky sea salt (for finishing)Épices1 g
garlic (head, peeled)Fruits et légumes1 morceau
extra virgin olive oilÉpicerie60 ml
thyme (fresh sprigs, plus lemon thyme if available)Fruits et légumes2 g
par portion
Nutrition
774kcal
- Glucides
- 45 g
- Protéines
- 9 g
- Lipides
- 62 g
ce que vous utiliserez
Ustensiles
Four
Ramequin- Tamis
Poêle
Saladier
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 180 °C (350 °F).
- Étape 2
Make the garlic confit
- Place the peeled garlic cloves in a small ramekin.
- Add the olive oil, salt, pepper and thyme.
- Roast until the garlic is golden and soft.
- Étape 3
Prepare the tomato
- Grate the tomato and place it in a sieve to drain off the excess juices.
- Season the tomato with garlic oil, salt and pepper.
- Étape 4
Toast the bread
- Toast the bread in a skillet with some garlic oil, salt and pepper until golden.
- Étape 5
Assemble and serve
- Smear the confit garlic cloves over the toasted bread.
- Spoon the grated tomato on top and drizzle with more garlic oil.
- Finish with flaky sea salt and enjoy.
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