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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°F | 2. In a large bowl, combine flour, raw sugar, salt and pepper. | 3. Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough. | 4. Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball. | 5. Divide dough in half and let rest 15 minutes (uncovered). | 6. Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin. | 7. Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment. | 8. Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes. | 9. Cool on the sheet. | 10. Once cool, break into "rustic", uneven pieces. | 11. Crisps can be stored in an airtight container up to 2 days. | 12. In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight. | 13. Preheat oven to 350°F and lightly oil a baking sheet. | 14. Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil. | 15. Roast for 35 minutes. | 16. Remove from the oven and sprinkle with raw sugar, thyme and rosemary. | 17. Return to the oven and roast a further 10 minutes. | 18. Let cool 10 minutes, then scrape the entire pan contents into a blender or small food processor and add the raisins (with liquid), lemon zest, ground almonds, breadcrumbs and green onion. | 19. Puree until smooth and thick. | 20. Let cool, then scrape into a bowl and chill before serving. | 21. Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion. | 22. Serve within 3 hours of assembly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1	cup		578.28	126.6054	9.401	2.2436
sugar	1/2	teaspoon	raw	3.3312	0.6251	0.1043	0.052000000000000005
sea salt	1/2	tablespoon	coarse	-	-	-	-
black pepper	1/2	teaspoon	coarse ground	2.8865	0.7354	0.1195	0.0375
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cognac	2	tablespoons		-	-	-	-
water	3	tablespoons		0.0	0.0	0.0	0.0
cornstarch				-	-	-	-
dark raisin	2	tablespoons		-	-	-	-
cognac	3	tablespoons		-	-	-	-
plum tomato	5		quartered seeded	-	-	-	-
sea salt	1/2	teaspoon	coarse	-	-	-	-
black pepper	1/4	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
sugar	1	teaspoon	raw	3.3312	0.6251	0.1043	0.052000000000000005
thyme	1/2	tablespoon		1.212	0.2934	0.0667	0.0202
rosemary	1	teaspoon		0.917	0.1449	0.0232	0.040999999999999995
lemon zest	1/2			-	-	-	-
almond	2	tablespoons	ground	240.44799999999998	0.0	0.0	27.2
fine breadcrumb	2	tablespoons		-	-	-	-
green onion	1		minced	19.17	4.0754	0.6887	0.3337

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.