APRICOT CAKE WITH ROSEMARY AND GOAT CHEESE

CategoryDifficultyBeginner
Total Time1 hr 10 mins

  6 PAX - Time 70min

Utensils: Saucepan, brush, knife and rolling pin

See recipe in PDF or print



INGREDIENTS

 260 g Coca dough
 200 g Apricots
 180 g Goat cheese log
 150 g White wine onion confit
 20 g Wilf arugula
 3 g Maldon Salt
Maridem:


ELABORATION

1

Knead the coca dough and let rise, covered, for 2 hours.

While the dough is rising:
2

Cut the apricots crosswise and remove pits.

3

Cut the goat cheese log into slices and set aside.

4

Sprinkle the work surface with flour and roll out the dough with a pin.

5

The dough may be round or rectangular but must be thin (3 mm)

6

Grease a baking pan with a bit of oil or line with parchment paper.

7

Lay the rolled-out dough on the baking pan.

8

Spread the white wine onion confit across the dough surface.

9

Spread the apricots on top of the onion confit.

10

Heat the oven to 200 °C.

11

Position the pan in the middle of the oven.

12

After 6 minutes of baking, place the goat cheese slices on top of the coca and bake for 8 more minutes.

13

The total baking time is 12 to 15 minutes

14

Once the coca is done, sprinkle the Maldon salt on top.

15

Decorate the coca with a few leaves of arugula.

16

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.

OBSERVATIONS
17

If desired, top off this cake with a few smoked salmon slices.
Apricots may be peeled.


 

Ingredients

 260 g Coca dough
 200 g Apricots
 180 g Goat cheese log
 150 g White wine onion confit
 20 g Wilf arugula
 3 g Maldon Salt
Maridem:

Directions

1

Knead the coca dough and let rise, covered, for 2 hours.

While the dough is rising:
2

Cut the apricots crosswise and remove pits.

3

Cut the goat cheese log into slices and set aside.

4

Sprinkle the work surface with flour and roll out the dough with a pin.

5

The dough may be round or rectangular but must be thin (3 mm)

6

Grease a baking pan with a bit of oil or line with parchment paper.

7

Lay the rolled-out dough on the baking pan.

8

Spread the white wine onion confit across the dough surface.

9

Spread the apricots on top of the onion confit.

10

Heat the oven to 200 °C.

11

Position the pan in the middle of the oven.

12

After 6 minutes of baking, place the goat cheese slices on top of the coca and bake for 8 more minutes.

13

The total baking time is 12 to 15 minutes

14

Once the coca is done, sprinkle the Maldon salt on top.

15

Decorate the coca with a few leaves of arugula.

16

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.

OBSERVATIONS
17

If desired, top off this cake with a few smoked salmon slices.
Apricots may be peeled.

APRICOT CAKE WITH ROSEMARY AND GOAT CHEESE
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