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Ker Hastell pizza with Hénaff Pâté

Ker Hastell pizza with Hénaff Pâté



10 mn +10 mn of cooking time


  • 1 tin of Hénaff Pâté 260g
  • 1 small goat’s cheese, mozzarella
  • 1 small carton of tomato coulis
  • 1 small punnet of cherry tomatoes
  • 4 mushrooms
  • ½ a bunch of chives
  • 1 lump of bread dough, 250g, from your baker
  • Salt and pepper


  1. Roll out the bread dough on a cold baking tray; season lightly with salt and pepper.
  2. Spread a little tomato coulis onto the dough, sprinkle with finely sliced mushrooms.
  3. Arrange the shavings of Hénaff Pâté.
  4. Finish with slices of fresh goat’s cheese, mozzarella, a sprinkling of chives and a few cherry tomatoes.
  5. Bake at 240°C for 10 minutes (or more if needed).

Product used


When using Hénaff Pâté as a stuffing or a sprinkle, it will be easier to work it at room temperature.

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