INGREDIENTS

(serves four) 

250g bread dough

For the topping
200g young goats' cheese - crottin de chavignol or tommette
75g double cream
150g onions finely sliced
150g smoked pork breast
Pinch of thyme leaves
50g goose fat
2 cloves garlic finely chopped

METHOD

Heat goose fat. Very quickly sauté the onions for one minute. Drain and cool. Roll out bread dough in a disk to 5mm (it must be very thin). Mix goats' cheese with the cream until a paste is formed. Spread two-thirds of the goats' cheese mix on the base. Scatter with the onions garlic and thyme leaves. Cut the smoked pork breast into very fine strips and scatter on top. Dot the remaining cheese on the pork and give a few turns of the peppermill. Allow to stand at room temperature for 15 minutes. Cook in a very hot oven - 250ºC - for 20 to 25 minutes until the bottom is crisp.

To serve place rocket and mizuna leaves on top and then top with roasted cod.

David Everitt-Matthias