Instructions
Preparation of the dried Tomatoes
Place baking paper on a baking sheet. Halve the tomatoes and put them on the sheet with the cut side up and scatter rosemary and thyme between them. Mix the other ingredients in a bowl and use a brush to apply the mixture to the tomatoes. Dry in a convection oven for 35 minutes at 120 °C with the fan on.
Making the Tomato concassée
Blanche the tomatoes in boiling salted water, remove their skins and cores, and cut them into cubes. Marinate them in the olive oil and spice powder and lightly salt them. Sauté them for two minutes in a hot pan, then remove them from the heat and let them cool.
Making the Basil spread
Mix the almond kernels and olive oil and salt lightly. Add the garlic and blend with the basil without heating the mixture. Season well and refrigerate in a glass or jar.
Brick dough with filling
Lay out the brick dough, cut into strips eight centimetres wide and generously brush with melted Oldenburger Butter. Place the tomatoes on top and sprinkle with Oldenburger Mozzarella. Wrap like a samosa and refrigerate. Heat on both sides in a pan with hot olive oil until done. Place on a paper towel to drain.
The Final Touch
Pour a long blob of yogurt across the middle of the plate. Place three baked “samosas” in a centred group. Next to them, put two dried tomato halves. Dribble basil tapenade around the plate and garnish with basil leaves. Scatter coarsely chopped pistachio kernels.
