Born in Tel Aviv in the sixties, Erez Komarovsky is considered one of the true pioneers of artisan bread-making in Israel. The celebrated chef and baker takes inspiration from his time spent in France and California, but above all draws on the rich melting pot of flavours and ingredients in his native land, and on the nature around him.
Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc
Tiny, old school and always packed with locals, La Merenda is a hidden gem in Nice run by former Michelin-starred chef Dominique Le Stanc and his wife Danielle. I absolutely love Niçoise cuisine and it’s always a pleasure to come back, especially during this time of the year when the vegetables are at their prime.
This time, Dominique gifted Luxeat readers with a tomato tart recipe, full of summer scents, to enjoy the season the most.
300 g flour
30 g fresh yeast
1,5 dl milk
1,5 dl olive oil
1 kg cherry tomatoes
100 g olives
Add some salt to the flour.
Dissolve the yeast into the mixture of milk and olive oil.
Add it to the flour and knead the dough with your fingers.
Leave it to rest- it has to double its size.
Spread it out evenly with your hands into a baking tin.
Add the cherry tomatoes ( that have been cut in half).
Bake the tart in an oven of 220-230 degrees Celsius.