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Pâté Hénaff summer crust

Pâté Hénaff summer crust

Recipe from Nathalie Beauvais

6

Easy

10 mn

Ingredients

  • 2 156 g tins Pâté Hénaff
  • 6 quarter baguettes
  • 1 jar (400g) roasted red peppers
  • 300 g tomatoes
  • Salt and pepper

Preparation

  1. Wash, stem and thinly slice the tomatoes.
  2. Cut the baguettes in half lengthwise, spread the peppers and tomato slices on one side, season and spread the other half with Pâté Hénaff.
  3. Shape the snack and wrap in a towel.
  4. It’s ready to be packed into your backpack!

Product used

Pâté Hénaff

Tip

To cook Pâté Hénaff, use “young” tins: at least two years before the date indicated on the side of the tin.

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