1. Mix 200gm ground hazelnut with 100gm flour, a big pinch of salt and a spoonful of sugar, rub in 100gm butter then mix in 1 egg yolk.
2. Whisk 1 egg white with a pinch of salt until 'hard peak' stage. Fold gently into nut mixture. Spread on a baking paper to around half a cm thick, bake at 170˚ until golden, around 20 minutes.
3. When the nut cake is cool, place dry tomato, cut into small pieces, on top, then cover with half cm thick slices of goat cheese. Grill until goat cheese softens.
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