Tomato Tartlets
Tomato Tartlets on display Counter
1 prepared pastry rectangle cut into 8 squares and loosely shaped into circles to form a savory galette
4 tomato very finely sliced with a mandolin
2 cups finely grated parmesan cheese
8 Tablespoons olive oil
1 teaspoon crème fraîche to serve per tartlet
1 small bunch rocket per tartlet tossed with
1/2 teaspoon toasted sesame seeds and
1 teaspoon olive oil
1. Top the pastry discs with 1/2 cup grated parmesan cheese per disc
2. Fan the tomato slices 1/2 tomato per disc and lay on the parmesan cheese
3. Drizzle 1 Tablespoon olive oil over each disc
4. Grind pepper and a pinch of salt flakes over each disc 5. Sprinkle with a pinch of fresh oregano per disc
6. Bake in the oven until golden - approx 15 minutes until bubbly
7. Leave to cool slightly and top each disc with a teaspoon of crème fraîche to melt into the tart slightly 8. Display on the board next to the crustless quiches
9. Per serving - heat 2 tartlets per person, top with small leaf rocket salad
10.Serve on a small road plank with a round white doily
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These tomato tartlets look so delicious and easy to make! I love how the crème fraîche melts into the warm pastry. I used a prompt optimizer to tweak the recipe timing, and it turned out perfect.
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