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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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