Parmesan Waffles with Baked Plum Tomatoes and Rocket

Name: Parmesan Waffles with Baked Plum Tomatoes and Rocket
Ingredients: 5 g parsley, finely chopped; salt and freshly ground black pepper; 100 g freshly grated Parmesan; 5 g chives, finely chopped; 10 ml Balsamic Dressing; 250-300 g rocket; 220 g plain flour; 90 g Parmesan cheese (whole piece); 3 eggs, beaten; ½ tsp baking powder; 100 g Cheddar, grated; 500 ml milk; 16 plum tomatoes, quartered; fine crystal sea salt; 5 g thyme, leaves removed and chopped

Preparation info

Difficulty
Easy

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

Start to make this dish the day before as the tomatoes will need to be semi-dried overnight in the oven.

Ingredients

16 plum tomatoes, quartered
5 g thyme, leaves removed and chopped
fine crystal sea salt

Brunch
Vegetarian

Method

Pre-heat the oven to 110°C/gas mark ¼.

Lay the tomatoes on a baking-tray and scatter over the chopped thyme.

Season lightly with sea salt.

Leave in the oven overnight (at least 10 hours) to dry out, after which they should have reduced in size by half.