Tomato/Strawberry/Olive Oil


This is a composition in which the creaminess of mascarpone and olive oil, punctuated with pieces of dried black olives, reaches a sort of climax that’s difficult to describe... But that we want to share! The puff pastry is rendered crisp by very fast baking, while the taste of tomato gives the dish a surprising and original touch.

Preparation time: 90 minutes
Cooking time: 30 minutes

Drink pairing

Sauternes, Sainte-Croix-du-Mont, Vouvray Moelleux.


Puff Pastry with Tomato

  • 17½ oz (490 g) butter
  • 15 oz (425 g) T55 flour
  • 2 oz (60 g) tomato powder (Oliviers & Co.)
  • 1 oz (18 g) fleur de sel
  • cup (150 ml) mineral water
  • A few drops white vinegar
  • superfine sugar

Joconde Biscuit

  • 1 oz (30 g) unsalted butter
  • 12 oz (150 g) ground almonds
  • 12 oz (120 g) confectioners sugar
  • 3 whole eggs (8 oz/200 g)
  • 4 egg whites ( oz/130 g)
  • 1 oz (20 g) superfine sugar
  • oz (40 g) T55 flour

Tomato and Strawberry Compote

  • 1 oz (25 g) Gold Quality gelatine leaves (200 Blooms)
  • 1 lb 14 oz (850 g) tomatoes
  • oz (150 g) fresh strawberry puree
  • oz (150 g) superfine sugar
  • 100 ml ( tablespoons) lemon juice

Dried Black Olives

Prepare 12 Hours in Advance

  • oz (40 g) pitted black Greek olives, without spices

Mascarpone Cream with Olive Oil and Vanilla

  • ¼ oz (3 g) Gold Quality gelatine leaves (200 Blooms)
  • ¼ cup (65 ml) heavy cream
  • 2 oz (60 g) superfine sugar
  • Madagascar vanilla pods
  • oz (175 g) Ravida olive oil (Oliviers & Co.)
  • oz (250 g) mascarpone


Puff Pastry with Tomato

  1. Work 14 oz (350 g) butter, 3 oz (75 g) flour, and the tomato powder together so that they are completely blended. Form into a flattened ball and wrap in plastic before putting in the refrigerator for an hour.

  2. Loosen it by mixing in the rest of the flour and butter, the fleur de sel, water, and vinegar. Rewrap in plastic and let it rest for an hour. Roll out the pastry lengthwise, giving it two double turns at 2 hour intervals and leaving the pastry in the refrigerator after every turn, then give a single turn before rolling out. Roll out the pastry. Dampen it lightly on both sides and turn it over in the superfine sugar. Put it in the refrigerator. Then, using a knife, mark out strips measuring 3-by-¾ inches (8 by 2 cm). Leave to rest for 3 to 4 hours. Lay the strips on a tray covered with parchment paper. Cook at 340°F (170°C) for 12 to 15 minutes.

Joconde Biscuit

  1. Make a Joconde biscuit.

    On a Silpat mat* 12-by-16 inches (30 by 40 cm), using an angled offset spatula, spread 21 oz (530 g) of Joconde biscuit. Bake in a convection oven at 450°F (230°C) for 5 minutes. Turn out on a sheet of parchment paper and peel off the mat; leave to cool. Be careful not to let the biscuit brown too much during cooking.

Tomato and Strawberry Compote

  1. Soak the gelatine in cold water for at least 20 minutes. Peel the tomatoes by plunging them into boiling water for a minute. Purée them. Warm a quarter of the tomato purée at 110°F (45°C) to dissolve the gelatine; stir in the remaining tomato purée, then the strawberry purée, the sugar, and the lemon juice, whisking energetically.

    Pour 10 oz (250 g) of compote into the bottom of a 8-inch (19-cm) diameter dish.

Dried Black Olives

  1. Cut the olives in half and dry them for 12 hours in an oven at 195°F (90°C). Chop them roughly and store in an airtight container.

Mascarpone Cream with Olive Oil and Vanilla

  1. Soak the gelatine in cold water for 20 minutes. Boil the cream with the sugar and the split and scraped vanilla pods. Leave to infuse for 20 minutes, then remove the vanilla pods. Drain the gelatine, add it to the warm cream, and mix. Pour the mixture into a food processor and trickle in the olive oil slowly, to obtain a conistency similar to mayonnaise. Mix in the mascarpone, then the chopped olives, and mix gently with a spatula.


  1. Lay the disk of Joconde biscuit on top of the tomato and strawberry compote. Leave to cool. Spread it with 8 oz (200 g) of marscapone cream with olive oil and dried black olives. Cover the surface with strips of puff pastry with tomato, and garnish again with 8 oz (200 g) of marscapone cream with olive oil and dried black olives. Place in the refrigerator for at least an hour. Decorate with halved cherry tomatoes and halved strawberries. Finish off with 6 strips of puff pastry with tomato.