Camembert, rosemary and heritage tomato Pissaladiere
This is a variation of a dish which was served in my early days when training in France. Although nearly almost always a staff meal. It’s a dish I see rarely in the UK. Pissaladiere is a more rustic and French version of the much more popular Pizza. Even in France the great author Elizebeth David found it referred to as Pizza Provençal
For this version, I gently pressed out a sourdough base, before topping with slices of red onion, heritage tomatoes, Camembert and finish with a sprig of rosemary.
Bake in an oven on its hottest setting around 300c if it'll go.
My professional tip would be to cook this directly on an upturned shelf in the oven.
Takes around 10 minutes.