"Freya, Maynard & Benedict
This was a wonderful experience. The food was heavenly, the atmosphere friendly, the teaching insightful. As to the sorbets - the "Calvados Surprise" was "Oh Là Là"!! I can't wait to come back and see you. To Bollywood... & beyond!"
1.Preheat oven to 180°C. Roll out puff pastry and place on a flat tray, preferably a pizza tray with holes in the bottom.
2. Put the olive oil, basil, tinned tomatoes, tomato puree and garlic cloves into a blender and blend until it is a smooth sauce.
3. Spread the sauce generously over the pastry, slice the Choziro finely (peel the outside paper off first!) slice the brie and use a peeler to shave the Parmesan cheese.
4. Sprinkle these ingredients evenly over the pastry and cook in the preheated oven until pastry is cooked and the toppings are golden brown - approx 15 minutes.
5. Allow to cool for a couple of minutes, then slice & serve.
Great for lunch, or party snacks. Lovely served with some fresh green salad.
The sauce can be made in advance and will keep for a couple of days in a sealed container in the fridge. This makes enough sauce to make about three pizzas. The rest is best done just when you are ready to cook it, it literally only takes a couple of minutes.
Cooking courses and gourmet vacations available at
Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?
Your hosts and tutors are acclaimed chefs Maynard Harvey and Emerson Farrar, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.
To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.