Stone Oven Baguette Recipe: Vegetarian Bread Casserole "provençale"
1. preheat the oven to 200 °C top/bottom heat Bake the Baguette Classic stone oven for about 10 minutes. Remove from the oven, allow to cool and then cut into slices of just under 1 cm thick. Place...
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Cooking tools:
- Garlic press
- Oven
- Baking sheet
- Baking dish
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Aluminum foil
Ingredients
- 1 stone oven Baguette Classic
- 3 Cœur de Bœuf (ox heart tomatoes)
- 200 g French goat cheese roll
- 50 g black olives without stone
- 1/2 bunch thyme
- 1/2 bunch basil
- 1 garlic clove
- 3 eggs (size M)
- 250 g crème fraîche
- 50 ml milk
- salt
- pepper
- Olive oil for the mould
- Thyme for garnishing
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