Pierre Gagnaire


serves 6

For the filling:

  • 500g rhubarb
  • 150g raspberries
  • 2 large, very ripe tomatoes
  • 50g sugar
  • 1 lemon (juice of)
  • 4 gelatine leaves
  • 100ml Vallée des Baux olive oil
  • 150g lamb’s lettuce, carefully selected and washed well

For the shortcrust pastry:

  • 125g butter & 125g sieved icing sugar
  • 25g flour
  • 2 whole eggs
  • 40g melted white chocolate



  1. Clean and chop the rhubarb and tomatoes.
  2. Feed them through a centrifugal juicer, along with the raspberries; add sugar and lemon juice
  3. Pass through a strainer. Bring to the boil and add the gelatine leaves once softened in cold water. Take the mixture off the heat and mix in the olive oil; leave to chill.
  4. The above pastry recipe is enough for 6 small, thin pastry cases; once baked, coat the edges in white chocolate.
  5. Pour in a generous amount of fruit mixture.
  6. Add the lamb’s lettuce salad and then dress with icing sugar.

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