Ingredients
120 g of wheat flour
80 g buckwheat flour
1/4 teaspoon of salt
50 g of ground hazelnuts
8 cl (0.34 cup) of olive oil + 3 tbsp, soup
10 cl (0.42 cup) of filtered water
12 organic black or green figs
8 to 10 Kalamata olives
120 g of arugula
3 sprigs of basil
2 tablespoon(s) of balsamic vinegar
freshly ground pepper
Preparation
1. Mix the flours with the salt and the hazelnut powder in a salad bowl. Pour 8 cl of olive oil, knead, then add the filtered water little by little, until the dough is soft and homogeneous. Form a ball and wrap it in food paper. Place 30 minutes in the refrigerator.
2. Preheat the oven to 180°/th. 6. Roll out the dough thinly on a sheet of baking paper and place on a baking sheet. Rinse and dry the figs. Cut them into slices and place them on the pie shell. Salt and give a turn of the pepper mill. Bake for 25 minutes, or until the pancake is golden.
3. Sprinkle with washed and dried olives, arugula and basil. Drizzle with olive oil and balsamic vinegar, then serve.
Source: Elle France, Elle-a-Table
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