Starter
Garlic Confit Pan con Tomate
40 minServes 1Nutri-Score C€
C
40 min
40 minGarlic Confit Pan con Tomate
what you need
Ingredients
sourdough bread (thick slice)Bakery1 piece
tomato (ripe)Produce1 piece
saltSpices1.5 g
black pepper (freshly ground)Spices500 mg
flaky sea salt (for finishing)Spices1 g
garlic (head, peeled)Produce1 piece
extra virgin olive oilPantry60 ml
thyme (fresh sprigs, plus lemon thyme if available)Produce2 g
per serving
Nutrition
774kcal
- Carbs
- 45 g
- Proteins
- 9 g
- Fat
- 62 g
what you’ll use
Tools
Oven
Ramekin- Sieve
Frying pan
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C (350 °F).
- Step 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.
- Step 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.
- Step 4
Toast the bread
- Toast the bread in a skillet with some garlic oil, salt and pepper until golden.
- Step 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.