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.
Jul 17, '21
Featured in 10th
edition of Luxeat Insider
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.
Ingredients
300 g flour
30 g fresh yeast
1,5 dl milk
1,5 dl olive oil
Salt
1 kg cherry tomatoes
100 g olives
Oregano
Basil
Preparation
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.
Read more
Summer harvest
10th EDITION
The Spanish region of Valencia is one of the best known areas for citrus in the entire world. They are exported by the tonne from this fertile corner of the Mediterranean. But this is the exact problem: beyond this handful of intensively farmed monocultures, the land is being drained of life. We talk with Vicente Todolí about rare citrus varieties which are at risk and his botanical orchard.
French chef Alain Passard may not resemble a radical vegetable lover on a mission to change the way the culinary high-brow consider produce, yet he has, completely. A green superpower? As he confides, “I’m a different man when I’m in the vegetable patch”.