Difficulty : simple
Price : moderate
Preparation time : 30 min
+ 1 hour
Cooking time : 35 min
Place the flour, butter cut into cubes and salt in the mixing bowl.
Begin to combine using a spatula while drizzling in the water.
Continue until the flour is incorporated, but large pieces of butter remain.
Transfer the dough to a floured work surface.
Flatten the dough with the rolling pin and shape into a 15 x 45 cm rectangle.
Fold the right-hand third of the dough over the centre, then do the same with the left-hand third to form a square.
Give the dough a quarter turn. Roll out the dough so as to have a rectangle measuring approximately 15 x 45 cm. Once again, fold the right-hand third of the dough over the centre, then do the same with the left-hand third to form a square.
Repeat two more times.
Refrigerate for at least one hour.
Preheat the oven to 200°C.
Roll out the dough and place in the mould. Cut off the excess dough with the sharp paring knife.
Spread with the fromage frais, sprinkle with the powdered ginger, salt, pepper and scatter with a dozen basil leaves.
Cover with the cherry tomatoes, Drizzle the honey over top.
Bake for approximately 35 minutes.
Let cool on the rack.
Place the burrata in the centre, decorate with the remaining basil leaves and drizzle a little olive oil and balsamic crema over top.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking..