Coca de Pan con Tomate

Name: Coca de Pan con Tomate
Total time: 1800 s
Yield: 2 servings
Ingredients: 2 ripe tomatoes; 1 1/3 cups cherry tomatoes (about 200 grams); 2-3 slices Sardinian flatbread (Pane Sardo); Light extra virgin olive oil; A few slices of cured sausage (longaniza or similar); Flaky sea salt; Rosemary; Thyme; Tarragon

Emoción en Ebullición @emocionenebullicion

This was the first recipe we made in the Master Class 'Tapas de Vanguardia', taught at CHA+ by Emoción en Ebullición.

Emoción en Ebullición @emocionenebullicion

This was the first recipe we made in the Master Class 'Tapas de Vanguardia', taught at CHA+ by Emoción en Ebullición.

Saved

Ingredients

20-30 min

2 servings

2ripe tomatoes
1 1/3 cupscherry tomatoes (about 200 grams)
2-3 slicesSardinian flatbread (Pane Sardo)
Light extra virgin olive oil
A fewslices of cured sausage (longaniza or similar)
Flaky sea salt
Rosemary
Thyme
Tarragon

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Steps

20-30 min

1

Blanch the ripe tomatoes, peel, and chop them.
2

Slice the cherry tomatoes and dry them with the herbs (rosemary, thyme, tarragon) in a dehydrator or oven at 175°F (80°C), or at a lower temperature for a longer time. Drizzle with olive oil.
3

Lightly fry the Sardinian flatbread and place it on paper towels to remove excess oil.
4

Slice the sausage thinly.
5

To assemble: Cut the flatbread into pieces, spread with the chopped tomato, add the dried cherry tomatoes, sprinkle with flaky sea salt, and top with the sausage slices.