1. Preheat oven to 425°F 2. In a large bowl, combine flour, raw sugar, salt and pepper. 3. Add the olive oil, Courvoisier VS and just enough water to form a stiff but sticky dough. 4. Turn mixture out onto a cornstarch-dusted counter, knead briefly and form into a ball. 5. Divide dough in half and let rest 15 minutes (uncovered). 6. Working with one portion at a time, Place on a sheet of parchment dusted generously with cornstarch and roll until paper-thin. 7. Transfer the parchment to a baking sheet. Repeat wth remaining dough and another sheet of parchment. 8. Bake, 1 sheet at a time, for 15 minutes, rotating sheet after 7 minutes. 9. Cool on the sheet. 10. Once cool, break into "rustic", uneven pieces. 11. Crisps can be stored in an airtight container up to 2 days. 12. In a small container, combine raisins and Courvoisier VS. Cover and let steep overnight. 13. Preheat oven to 350°F and lightly oil a baking sheet. 14. Place the tomatoes, cut side up, on the sheet and sprinkle with salt and pepper. Drizzle with the olive oil. 15. Roast for 35 minutes. 16. Remove from the oven and sprinkle with raw sugar, thyme and rosemary. 17. Return to the oven and roast a further 10 minutes. 18. Let cool 10 minutes, then scrape the entire pan contents into a blender or small food processor and add the raisins (with liquid), lemon zest, ground almonds, breadcrumbs and green onion. 19. Puree until smooth and thick. 20. Let cool, then scrape into a bowl and chill before serving. 21. Place 1-2 tsp of the Caramelized Tomato Topping on top of each crisp. Garnish with green onion. 22. Serve within 3 hours of assembly. ---------------------------------------------------------------------------
Nutrition
Ingredients
