Vegetarian bagel with olive oil

Huile d'olive de Haute-Provence PDO Olives vertes de France
Intense flavour
Bagel végétarien à l’huile d’olive
A PDO
Preparation
25 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4

Ingredients

A PDO
For 2 personnes
For homemade bagels:
  • 5 cl of milk
  • 3 cl of water
  • 5 g of dried baker’s yeast
  • 1 beaten egg
  • 300 g of flour
  • 5 g of salt
  • 15 g sugar
  • 15 cl of full-flavoured olive oil
  • 1 egg yolk
  • Sesame seeds
For the vegetables:
For the tapenade:
  • 200 g green olives from France
  • 15 cl of mild-flavoured olive oil
  • 100 g capers
  • 5 anchovy fillets
  • 2 cloves of garlic
For the filling:
  • 1 ball of mozzarella
  • 200 g of sun-dried tomatoes
  • 100 g of baby spinach leaves
  • Homemade tapenade
  • Sautéed vegetables

Tip

Cécile has chosen to use three different olive oils in her recipe. For each flavour, choose your olive oil from the list! Subtle flavour: PDO Nice, PDO Nyons, Lucques variety, Cailletier, Tanche, Négrette... Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, … Traditional flavour: PDO Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, or an oil made from ripened olives or with a traditional flavour.

Instructions

For homemade bagels (optional):

  • This step is optional: you can easily buy ready-made bagels!

  • Dissolve the yeast in 3 cl of water, then add the milk and the beaten egg.

  • Mix together the flour, salt, sugar and olive oil, then knead the dough thoroughly for a few minutes. Next, add the yeast mixed with the milk and egg, then continue to knead thoroughly. Leave the dough to rise for 40 minutes.

  • Next, shape the dough into bagels and leave to rise for another hour.

  • Brush each bagel with beaten egg yolk and sprinkle with sesame seeds.

  • Bake for 15 minutes at 180°C.

For the vegetables:

  • Use a vegetable peeler to cut the courgette and pepper into tagliatelle-style strips, as if you were peeling the skin off the vegetable, or cut the vegetables into thin sticks. Cook them in a frying pan with olive oil for 5–6 minutes over a high heat.

For the tapenade:

  • Place the olives, capers, garlic cloves, anchovies and olive oil in a food processor and blend until smooth.

Assembly:

  • Cut a bagel in half and spread a generous amount of tapenade on the bottom half.

  • Add the vegetables, then 2 slices of mozzarella, the sun-dried tomatoes cut into strips, and finish with a few spinach shoots. Close the bagel with the second half.

Tip

Cécile has chosen to use three different olive oils in her recipe. For each flavour, choose your olive oil from the list! Subtle flavour: PDO Nice, PDO Nyons, Lucques variety, Cailletier, Tanche, Négrette... Intense flavour: PDO Nîmes, PDO Haute-Provence, PDO Aix-en-Provence, PDO Vallée des Baux de Provence, PDO Provence, Aglandau variety, Picholine, Salonenque, … Traditional flavour: PDO Provence – ripened olives, PDO Aix-en-Provence – ripened olives, PDO Vallée des Baux de Provence – ripened olives, or an oil made from ripened olives or with a traditional flavour.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

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