for 4 person

Parmesan crust

½	puff pastry dough, rolled into a rectangle (approx. 160 g
30 g	Parmesan
2 tsp	sesame seeds, white or black

Salad

500 g	vine-ripened cherry tomatoes, red and yellow, if possible
1	red chilli, deseeded, cut into rings
2 tbsp	olive oil
2 tsp	liquid honey
½ tsp	coarse sea salt
150 g	mozzarella, cut into slices
2 tbsp	balsamic vinegar
a little	pepper, ground
some	basil leaves

How it's done

Parmesan crust

Cut the pastry dough lengthwise into 4 strips and place on a tray lined with baking paper. Grate the parmesan over the top and scatter with sesame seeds.

Bake: for approx. 25 mins. in an oven preheated to 180 °C (convection). Remove, leave to cool. Serve with the salad.

Salad

Place the tomatoes, still on the vine, on an oven tray lined with baking paper. Mix together the chilli, oil, honey and salt and pour over the tomatoes.

Bake: along with the crust: for approx. 25 mins. in an oven preheated to 180 °C (convection).

Allow the tomatoes to cool a little and transfer to a plate. Top with the slices of mozzarella, drizzle with balsamic vinegar, season with pepper and garnish with basil.

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