November 1, 2018
BAKED CHERRY TOMATOES, FETA AND OLIVES (Tomates cerises, feta et olives au four)
BAKED CHERRY TOMATOES, FETA AND OLIVES
(Tomates cerises, feta et olives au four)
Miam! It does smell the South of France… What a treat when it is terribly cold outside to enjoy a dish with Mediterranean accent! Very easy with simple ingredients, this dish I have found in a French magazine can be enjoyed on its own or with any roast. I tend to have it with a nice crusty piece of bread and it is a marvel! You may add other vegetables if you wish, but I do like it that way…
Wine pairing : Coteaux du Pont du Gard (Rosé) from Languedoc-Roussillon.
BAKED CHERRY TOMATOES, FETA AND OLIVES
A quick glance in your kitchen…
In your fridge
Feta
Cherry tomatoes
Lemon
Black olives
Thyme
In your cupboard
Olive oil
Onion
Garlic
BAKED CHERRY TOMATOES, FETA AND OLIVES
Serves 4
1 feta crumbled
600g 21,16 oz of cherry tomatoes
1 lemon zest
2 crushed garlic cloves
300g 10,58 oz pitted black olives
1 onion finely chopped
Olive oil
Thyme
Preheat your oven at 150° C.
Place in a baking tray the onions with the tomatoes and olives.
Add the lemon zest with the feta, thyme and garlic.
Drizzle with olive oil and cover the baking tray with foil.
Pop in the oven for 55 minutes.
Pop in the oven for 55 minutes.
Tomates cerises, feta et olives au four
Pour 4 personnes
1 paquet de feta émietée
600g de tomates cerises
Le zeste d’1 citron
2 gousses d’ail écrasées
300g d’olives noires denoyautées
1 oignon finement émincé
Huile d’olive
Thym
Préchauffez votre four à 150° C.
Disposez dans un plat à gratin les oignons avec les tomates et les olives.
Ajoutez le zeste avec la feta, le thym et l’ail.
Arrosez le tout d’huile d’olive.
Couvrez d’aluminium et enfournez pour 55 minutes.
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