Homemade préfou with tuna pâté and pepper sauce
Discover our recipe for homemade préfou with pâté des Thoniers
For
4 persons
Préparation
20 minutes
Cooking
30 minutes
For homemade préfou bread
- 250 g wheat flour
- 12 g fresh baker's yeast
- 150 ml lukewarm water
- 1 tablespoon olive oil
- 1 pinch of salt
Topping
- 1 jar of Pâté des Thoniers Groix & Nature
- 100 g cow's milk tomme cheese (or young Saint-Nectaire-type pressed cheese)
- 1 teaspoon dried herbs (oregano or thyme)
For the homemade pepper sauce
- 2 marinated or roasted red peppers
- 1 clove of garlic, peeled
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- Salt, pepper
Prepare the préfou bread (in advance)
1. Dissolve the yeast in warm water and let stand for 10 minutes.
2. In a large bowl, combine the flour and salt, then add the water/yeast mixture.
3. Knead by hand or with a mixer until you obtain a smooth dough (10 min).
4. Shape into a ball, cover, and let rise for 1 hour and 30 minutes in a warm place.
5. Punch down the dough, shape into a long loaf, and let rise again for 30 minutes on a baking sheet lined with parchment paper.
6. Bake in the oven at 400°F for 20 to 25 minutes. Allow to cool, then cut in half lengthwise (like a sandwich baguette).
Tip: You can also use a good quality pre-baked loaf if you are short on time.
Prepare the pepper sauce
1. Blend the drained peppers with the garlic, olive oil, balsamic vinegar, salt, and pepper until you have a smooth but slightly textured purée.
2. Set aside in the refrigerator.
Assembling the préfou
1. Spread a generous amount of pepper sauce on the base of the préfou bread.
2. Add generous spoonfuls of Pâté des Thoniers.
3. Sprinkle with dried herbs (oregano or thyme, depending on your preference).
4. Arrange thin slices of cow's milk tomme cheese along the entire length.
5. Close the bread, wrap it in baking paper, and bake for 10 to 12 minutes at 350°F until the cheese melts and the bread is piping hot.
