4 tomatoesSalt, pepper, Espelette pepper, 3 soupspoons olive oil, 2 shallots, 2 bunches of chives, 1 lemon, 30 g double cream, 350 g goat’s cheese curd, Pesto sauce
Preheat the oven to 100C. Prepare the oven-dried tomatoes. Blanch the tomatoes (plunge in boiling water and remove the skin). Cut them into quarters and remove the cores; keep the wedges and arrange them on a baking tray. Season generously with salt, pepper, and Espelette pepper. Add a drizzle of olive oil and place in the oven for 45 minutes.
Finely chop the shallots and chives. Squeeze the lemon juice and grate the zest of half a lemon. With a whisk, whip the cream without seasoning.
Then add all the ingredients to the goat’s cheese curd, taking care to gently incorporate the whipped cream. Check the seasoning and add a drizzle of olive oil.
Arrange using a pastry cutter, decorate with oven-dried tomato wedges and add a dash of pesto sauce.