- 4 ready-to-use rounds of puff pastry, 10cm diameter
- 4 tomatoes
- 150 g mozzarella
- 4 dessertspoons chopped tomatoes
- 3 crushed garlic cloves
- 1 sprig basil
- 3 dessertspoons olive oil
- Le Guérandais Guérande salt with herbs
- Freshly-ground pepper
Preparation time: 25 mins Cooking time: 20 mins Serves 4 Preheat the oven to 200°C (Gas mark 6/7). Arrange the puff pastry disks on a warm oven tray. Cook them for 15 minutes. Make a crossways incision on the 4 tomatoes. Plunge them into boiling water for a few seconds. Drain, cool and peel them. Cut the tomatoes into 2, then into fine strips. Flatten each tomato and arrange in a rose shape in four circles on the oven tray. Mix the basil (keep back 4 leaves) with the garlic and oil to obtain a paste. Heat the grill. Place one dessertspoon of crushed tomatoes on each puff pastry circle. Cut the mozzarella into 4 quite thick slices, then place them on each tomato flower, seasoned with Le Guérandais Guérande salt with herbs. Place in the oven for a few moments, just enough time to brown the mozzarella. Remove the circles from the oven and then place them on the puff pastry. Spread a spoonful of basil paste on each tartlet. Decorate with a basil leaf and season with pepper.
Author: Centre culinaire
Photo: Frank HAMEL
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