Tomato and mozzarella tartlets
Personnes
4
Difficulty
Medium
Preparation
45 min
Cooking
20 min
Budget
Affordable
Idéal avec Flavored salt
Ingredients
- 4 DISQUES DE PÂTE FEUILLETÉE DE 10 CM DE DIAMÈTRE
- 4 TOMATES
- 150 G DE MOZZARELLE
- 4 CUILLERÉES À SOUPE DE CONCASSÉE DE TOMATES
- 3 GOUSSES D’AIL ÉCRASÉES
- 1 BRANCHE DE BASILIC
- 3 CUILLERÉES À SOUPE D’HUILE D’OLIVE
- SEL MOULU DE GUÉRANDE LE GUÉRANDAIS AUX HERBES
- POIVRE DU MOULIN
Preparation
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Preheat oven to 200°C (gas mark 6/7).
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Place the puff pastry discs on a damp baking sheet. Place in the oven for 15 min.
-
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.
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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.
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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.
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Garnish with a basil leaf and pepper.
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