Champignon Cremieur with tomato crackers
Recipe for 4-6 Portions:2 Champignon Cremieur (At room temperature)
3 tbsp olive oil
Pinch of salt
90-110ml cold water
80g Parma ham
Preparation:Mix the flour and salt in a bowl. Form a hollow and crumble in the yeast. Add 125 ml water and stir. Dust the yeast pulp with flour and lay a damp cloth over the bowl. Leave for 15 minutes. Knead in the butter and stand for approx. 2 hours until the dough has doubled in size
Roll out the dough thinly on a working surface powdered with flour. Dot the dough with holes using a fork. Cut the dough into irregular shapes using a dough cutter (or a knife) and place on two trays lined with baking paper. Wash the tomatoes, dry and cut into thin slices. Place a slice on each piece of dough and place in a fan oven heated to 175° C. Bake for approx. 12 minutes until golden brown. (according to the oven, it may be necessary to swap the upper and lower trays around after 6 minutes).
Drizzle the finished tomato crackers with olive oil, season with sea salt and pepper and garnish with basil. Cut the Champignon Cremieur into segments and serve with the crackers.
Tip:Mediterranean Antipasti, such as olives, pepperoni or shallots braised in red wine fit well.
Red wine or aromatic, fruity white wine go well with this dish.
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