This is Viviane’s version of a tart recipe from Provence (South of France). It’s simple, light and delicious with the uncommon addition of Dijon Mustard spread directly onto the base. Bake in hot oven at 180ºc for 20mins (but keep an eye on it). It’s a childhood favourite. Filmed by son Mick in Marseille, France.
Quickly make delicious Gnocchi. Boil a large potato with the skin on. Once boiled remove skin and mash finely. Add salt, eggs and flour and knead into a dough. Roll out the dough into sausage shapes and cut to make the Gnocchi. To cook, boil in salted water. When the Gnocchi are readt they will rise to the top of the pan.
According to Jemeela much better than naans from the shop. Mix the ingredients in a large mixing bowl (she uses a pan pot.) knead the dough, leave to raise for 20 mins and bake for a few minutes in 200ºc-220ºc oven. That makes 8 lovely naan breads.