Català
6 PAX - Time 70min
Utensils: Saucepan, brush, knife and rolling pin
INGREDIENTS
ELABORATION
Knead the coca dough and let rise, covered, for 2 hours.
Cut the apricots crosswise and remove pits.
Cut the goat cheese log into slices and set aside.
Sprinkle the work surface with flour and roll out the dough with a pin.
The dough may be round or rectangular but must be thin (3 mm)
Grease a baking pan with a bit of oil or line with parchment paper.
Lay the rolled-out dough on the baking pan.
Spread the white wine onion confit across the dough surface.
Spread the apricots on top of the onion confit.
Heat the oven to 200 °C.
Position the pan in the middle of the oven.
After 6 minutes of baking, place the goat cheese slices on top of the coca and bake for 8 more minutes.
The total baking time is 12 to 15 minutes
Once the coca is done, sprinkle the Maldon salt on top.
Decorate the coca with a few leaves of arugula.
Before serving, drizzle on a bit of Pons Infused Rosemary Oil.
If desired, finish off the dish with a few drops of Pons Nonno Balsamic Vinegar or Pons Apple Vinegar.
If desired, top off this cake with a few smoked salmon slices.
Apricots may be peeled.
Ingredients
Directions
Knead the coca dough and let rise, covered, for 2 hours.
Cut the apricots crosswise and remove pits.
Cut the goat cheese log into slices and set aside.
Sprinkle the work surface with flour and roll out the dough with a pin.
The dough may be round or rectangular but must be thin (3 mm)
Grease a baking pan with a bit of oil or line with parchment paper.
Lay the rolled-out dough on the baking pan.
Spread the white wine onion confit across the dough surface.
Spread the apricots on top of the onion confit.
Heat the oven to 200 °C.
Position the pan in the middle of the oven.
After 6 minutes of baking, place the goat cheese slices on top of the coca and bake for 8 more minutes.
The total baking time is 12 to 15 minutes
Once the coca is done, sprinkle the Maldon salt on top.
Decorate the coca with a few leaves of arugula.
Before serving, drizzle on a bit of Pons Infused Rosemary Oil.
If desired, finish off the dish with a few drops of Pons Nonno Balsamic Vinegar or Pons Apple Vinegar.
If desired, top off this cake with a few smoked salmon slices.
Apricots may be peeled.