• Preheat the oven to 190°C
• In a frying pan, pour the Tipiak Couscous with tomatoes and provencal herbs with a knob of butter and cook for 5 minutes as indicated on the pack
• At the end of the cooking, add the Parmesan and the Emmental
• Create with this mixture 4 galettes of about 10 cm of diameter and of 1 to 2 cm of height (use a pastry cutter)
• Slice the Gorgonzola, the mozzarella, the olives and the tomatoes
• Garnish the galettes with it, and also with some basil
• Cook in the oven for 10 minutes. Serve straightaway

Suggestion :

• You can replace the basil with oregano