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Dominic Jack recipe: Heirloom tomatoes with black olive grissini and basil

Dominic Jack creates some sunshine with this recipe for heirloom tomatoes with black olive grissini and basil

Published: August 22, 2016
Categories: ,

Heirloom tomatoes with black olive grissini and basil

For the grissini

Sieve the flour into a bowl. In a separate pot add the butter, water, olive oil and salt. Place somewhere warm and heat until 37C. Add the yeast.

Pour the wet mixture into the flour and knead with your hands until it forms a firm dough. Cling-film the bowl and leave to prove for 2 hours. Once proved, roll out the dough into a sheet 2mm thick and 30cm long.

Mix the egg yolk with the black olive tapenade and brush over the dough. Cut the dough into your desired shapes. Place on baking tray and bake at 170C/Gas Mark 3 for 5 minutes.

To serve

For each dish slice the tomatoes and toss with the olive oil and a sprinkling of sea salt and balsamic vinegar. Warm briefly under the grill at a low setting. Cut the basil into strips and place over the tomatoes along with the borage. To finish, place the grissini on the tomatoes.


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  • 125g flour
  • 30g butter
  • 30g water
  • 100g olive oil
  • 3g salt
  • 3g fresh yeast
  • 1 tbsp egg yolk
  • 100g black olive tapenade
  • 250g selection of
  • heirloom tomatoes
  • (or good quality
  • vine tomatoes)
  • 1 tsp olive oil for dressing
  • dash of balsamic vinegar
  • sea salt for seasoning
  • 30g basil
  • handful of borage (optional)
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