Tartelettes de tomates à la mozzarella
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Tomato and mozzarella tartlets

Pour 4 personnes

Difficulté

Moyen

Préparation

45 min

Cuisson

20 min

Budget

Abordable

Ideal avec Flavored salt

Ingrédients

Pour 4 personnes

  • 4 PUFF PASTRY DISCS, 10 CM IN DIAMETER
  • 4 TOMATOES
  • 150 G MOZZARELLA
  • 4 TABLESPOONS TOMATO PASTE
  • 3 GARLIC CLOVES, CRUSHED
  • 1 SPRIG BASIL
  • 3 TABLESPOONS OLIVE OIL
  • LE GUÉRANDAIS GROUND GUÉRANDE SALT WITH HERBS
  • FRESHLY GROUND PEPPER

Préparation

  1. Preheat oven to 200°C (gas mark 6/7).

  2. Place the puff pastry discs on a damp baking sheet. Place in the oven for 15 min.

  3. Make a cross-shaped incision in the 4 tomatoes. Dip them in boiling water for a few seconds. Drain, refresh and peel. Cut the tomatoes in 2, then in thin slices. Flatten each tomato and arrange in a rosette in 4 circles on the baking sheet.

  4. Blend the basil (set aside 4 leaves) with the garlic and oil to obtain a purée. Turn on the oven grill. Place 1 tablespoon of tomato paste on each puff pastry.

  5. Cut the mozzarella into 4 fairly thick slices, then place them on each tomato rosette, seasoned with Le Guérandais ground salt with herbs. Place in the oven for a few moments, just long enough to brown the mozzarella. Remove the circles from the oven, then place their contents on the puff pastries. Spread a spoonful of basil purée on each tartlet.

  6. Garnish with a basil leaf and pepper.

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