Directions

Preheat oven to 180°C (thermostat 6) and take the butter out of the icebox.

For the crushed tomatoes:

1. Bring water to boil in a cooking pan.
2. Remove the tomato stem and cut them slightly with the tip of a knife before dipping them about 20 seconds in boiling water.
3. Remove with a skimmer and dip them in a salad bowl of cold water in order to stop the cooking and refresh them.
4. Remove the skin from the tomatoes then cut into small cubes.
5. Thinly chisel the garlic and shallots.
6. Pan fry the garlic and shallots with a thin dash of olive oil and add the diced tomatoes.
7. Add the chiseled basil and a small pinch of sugar to avoid the acidity of the tomatoes.
8. Allow to cook on a low flame with a top for 10 minutes stirring from time to time.
9. At the end of the cooking, add some La Baleine Fine Salt and pepper.

For the crumble dough:

1. In a salad bowl, mix the flour, the parmesan, the softened butter and the rosemary twigs.
2. Knead until you get a sandy texture.

Presentation:

1. In a baking dish previously oiled, alternated the crushed tomatoes and goat cheese.
2. Finish with the crumble dough.
3. Cook 10 minutes at 180°C (thermostat 6).

Serve tepid or cold, slightly sprinkled with La Baleine Fleur de Sel to convey the touch of exception and crispness. Delicious with an arugula salad!