Salad of coquillettes, candied tomatoes, arugula, basil, Le Gruyère AOP Reserve, lemon and passion fruit

Instructions

Dressing :

1. Whisk together in a bowl: basil olive oil, lemon olive oil, lemon juice, curry powder and passion fruit.
2. Season and stir.

Olive oil with thyme and garlic to candy the tomatoes:

1. Remove the stalk from the tomatoes with a small knife and make a small crosswise incision on the other side.
2. Boil the tomatoes in boiling water for about 10 seconds, then immediately refresh them in ice water.
3. Carefully remove the skin, cut into quarters and carefully remove all seeds.
4. Place the quarters in an ovenproof dish.
5. Mix the olive oil, chopped garlic and chopped fresh thyme in a bowl, season and brush the tomato quarters with this mixture.
6. Place the tomato quarters in an oven at 85°C with the heat turned up for 25 minutes.
7. At the end of the cooking time, remove from the oven and allow to cool.
8. Remove 8 slices of tomatoes and cut the rest into small cubes. Keep in a cool place.
9. Collect the cooking oil and add it to the dressing.

Mix of pasta :

1. Mix the cooked pasta, broccoli florets, basil, arugula, Le Gruyère AOP Reserve, candied tomatoes, green onions, thyme, tomato tapenade in a bowl and add the vinaigrette.
2. Season and mix well.

Presentation:

1. Divide the pasta into a round pastry case, press the surface well, garnish the surface with 4 slices of Gruyère AOP
2. Reserve and 4 slices of tomatoes, alternating and overlapping them, sprinkle a little pine nuts on the surface, remove the ring.
3. Sprinkle a little curry powder and Espelette pepper all around.
4. Garnish with a small basil leaf.

Enjoy your meal! 

Recipe : Lionel Rigolet – Comme Chez Soi**