Caribbean Plate: Tomato Pie From Anguilla’s Anacaona Boutique Hotel

Above: the FireFly Restaurant & Bar

Over the years, Anguilla has developed into a major culinary destination in the Caribbean, and that’s perfectly exemplified in the kitchens of its top hotels.

Chef Kevin Paul is the executive chef at the Anacaona Boutique Hotel, where he oversees the kitchen at the FireFly Restaurant & Bar.

A veteran of Anguilla’s hotel kitchens, from the Malliouhana Hotel & Spa to the CuisinArt Resort & Spa, his menu is a mix of local Caribbean flavours and Eurasian cuisine.

He’s best known for his Tomato Pie, the recipe of which he’s been kind enough to share with Caribbean Plate:

Chef Kevin Paul’s Tomato Pie Recipe

1 puff pastry shell
1/4 tsp garlic
1/4 tsp Dijon mustard
2 oz shredded mozzarella
10 oz local organic tomatoes, sliced
salt & pepper to taste
dash of extra virgin olive oil
dash of dry oregano

Directions:

Place half of the sliced tomatoes inside the pastry shell. Mix the remaining ingredients in a bowl and pour over the tomatoes. Stack the remainder of the tomatoes on top of the mixture. Sprinkle with salt & pepper.

Bake for 50 minutes in a 350-degree oven.

Bon appetit!

— CJ

 

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