A Mediterranean creation combining crisp texture, creamy cheese, and caramelized fruit

Some dishes may appear simple, but when prepared with precision, they can become true works of haute cuisine.

This Coca de Vidre with cheese and caramelized peach is inspired by a Catalan tradition: a thin, light, exceptionally crisp dough baked until it develops a delicate texture reminiscent of glass.

In this gourmet version, the coca is transformed into a small individual tartlet. A smooth, rich cheese cream, caramelized peach, toasted pine nuts, and subtle aromatic touches of rosemary and lavender are layered over the crisp base.

The result combines different temperatures and textures: the crispness of the coca, the creaminess of the cheese, the juiciness of the peach, and the toasted character of the pine nuts.

It is an ideal dish for a sophisticated starter, Mediterranean appetizer, or refined signature dish.

Makes 6 individual tartlets

For the Coca de Vidre dough

• 250 g strong bread flour
• 125 ml water
• 20 ml extra-virgin olive oil
• 5 g salt
• 5 g fresh yeast
• 1 teaspoon sugar
• Extra-virgin olive oil for rolling and brushing
• Sugar for sprinkling, optional

For the cheese cream

• 200 g cream cheese
• 100 g ricotta
• 30 ml heavy cream
• 20 g finely grated Parmesan cheese
• Freshly ground black pepper
• A pinch of salt
• A few drops of lemon juice

For the caramelized peach

• 3 ripe but firm peaches
• 30 g butter
• 40 g brown sugar
• 1 teaspoon honey
• A few drops of lemon juice
• A pinch of salt

To finish

• 40 g pine nuts
• A few small leaves of fresh rosemary, very finely chopped
• Culinary lavender flowers
• Thin shavings of Parmesan
• Extra-virgin olive oil
• Freshly ground black pepper

For plating

• Red berry reduction or balsamic reduction
• Toasted pine nuts
• Culinary lavender flowers
• Small rosemary leaves

1. Prepare the Coca de Vidre dough

In a bowl, combine the lukewarm water with the yeast and sugar.

Add the flour and begin mixing. Add the salt and, finally, the extra-virgin olive oil.

Knead for approximately 8–10 minutes, until the dough is smooth, elastic, and homogeneous.

Shape the dough into a ball, place it in a lightly greased bowl, and cover.

Leave to rest for approximately 45–60 minutes, until the dough has increased slightly in volume.

Coca de Vidre requires a very thin dough. For this reason, we are not looking for an excessively long fermentation, but rather a light structure that will allow us to achieve an extremely crisp finish.

2. Shape the six cocas

Divide the dough into 6 equal pieces.

Shape them into small balls and let them rest for 10 minutes.

Using a rolling pin, roll each piece into a very thin rectangle.

The dough should be almost translucent.

Place the six bases on parchment paper and lightly brush them with extra-virgin olive oil.

If you prefer a slightly sweet finish, sprinkle with a small amount of sugar.

3. Bake the Coca de Vidre

Preheat the oven to 220°C / 425°F.

Bake the bases for approximately 7–10 minutes, depending on their thickness, until golden, light, and completely crisp.

They should develop a thin, brittle texture, almost like a sheet of glass.

Remove from the oven and allow to cool on a wire rack.

Gourmet tip: do not place the cream on the coca while it is still hot. The steam could soften the dough.

4. Prepare the cheese cream

Mix the cream cheese and ricotta until smooth and homogeneous.

Gradually add the heavy cream to achieve a soft, rich texture.

Add the Parmesan, a few drops of lemon juice, a pinch of salt, and freshly ground black pepper.

Whisk until the mixture is smooth and silky.

Refrigerate until needed.

The cream should be firm enough to hold its shape on the coca, while remaining creamy enough to spread easily.

5. Caramelize the peach

Wash the peaches and cut them into relatively thick wedges.

Heat a frying pan over medium heat and add the butter.

Add the peach wedges and cook for a few minutes.

Add the brown sugar and honey.

Allow the fruit to cook slowly until a glossy caramel forms around the peaches.

Add a few drops of lemon juice and a small pinch of salt to balance the sweetness.

The peaches should be golden on the outside, slightly toasted around the edges, and still firm in the center.

Remove from the heat and allow to cool slightly.

6. Toast the pine nuts

Place the pine nuts in a dry frying pan without oil.

Toast over medium heat, stirring constantly to prevent them from burning.

Once golden and intensely aromatic, remove them from the heat immediately.

Set aside.

7. Assemble the tartlets

Place the six cocas de vidre on a work surface.

Spread a generous layer of cheese cream over each base.

Arrange several wedges of caramelized peach on top, creating an elegant and slightly irregular composition.

Add the toasted pine nuts.

Finish with small sprigs of fresh rosemary and a few culinary lavender flowers.

Add a few thin shavings of Parmesan.

Finish with a few drops of extra-virgin olive oil and a light grind of black pepper.

The Signature Touch

For a more sophisticated presentation, place a few small dots of red berry reduction or balsamic reduction around each coca.

Add a few loose pine nuts, small Parmesan flakes, and delicate lavender flowers.

The idea is to create a visual contrast between:

the golden color of the coca,
the white of the cream,
the vibrant orange of the peach,
the green of the rosemary
and the violet tones of the lavender.

Gourmet Presentation

For a restaurant-style presentation, arrange the six tartlets in two rows of three, perfectly aligned on a dark slate or rectangular plate.

Space them slightly apart so that each piece retains its own visual identity.

Between them, create small dots of red reduction, add a few toasted pine nuts, and delicately distribute the lavender flowers.

The result should be clean, elegant, and Mediterranean, without overcrowding the plate.

The Secret to a Perfect Coca de Vidre

The key is to roll the dough extremely thin.

A coca that is too thick will lose the characteristic crisp texture of Coca de Vidre.

It is also important to control moisture: the cheese cream should be added immediately before serving, so that the base retains its crisp texture.

The peach, meanwhile, should be caramelized without allowing it to become too soft.

This gives us three clearly defined textures:

crisp + creamy + juicy.

When to Enjoy It

This creation works particularly well as a summer starter, gourmet appetizer, Mediterranean brunch dish, or small sharing plate.

The peach provides freshness and sweetness, while the cheese and Parmesan introduce a savory element. The pine nuts add toasted depth, and the lavender contributes a delicate floral aroma.

It is particularly well suited to a Mediterranean summer table, accompanied by a dry white wine, 0.0% alcohol-free cava, or a citrus-forward non-alcoholic drink.

A Reinvented Coca de Vidre

A traditional Catalan base transformed into a small gastronomic composition, where the crispness of the coca meets the creaminess of the cheese and the aromatic sweetness of caramelized peach.

A recipe that is simple in essence, yet designed to be presented with the elegance of gourmet cuisine.

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