Recipe Heirloom tomato tarte fine : Practical and Delicious

Recipe Heirloom tomato tarte fine : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Heirloom tomato tarte fine. You are currently reading Recipe Heirloom tomato tarte fine : Practical and Delicious. This recipe is the creation of the chef Valli Little. Recipe Heirloom tomato tarte fine requires 35m, cook 08m and serve 6. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The beautiful colours of the heirloom tomatoes make this tasty tart, extra special

Ingredients:

7 Ingredients

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  6 sheets frozen puff pastry, thawed
  
  
  


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  250g mascarpone cheese
  
  
  


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  2/3 cup (50g) finely grated parmesan
  
  
  


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  2 garlic cloves, finely chopped
  
  
  


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  2 tbsp finely chopped basil, plus leaves to serve
  
  
  


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  6-8 brightly coloured heirloom tomatoes (see note) (such as ox heart, yellow, kumato and green zebra or vine-ripened tomatoes), halved, quartered or sliced
  
  
  


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  Olive oil, to drizzle
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Cut a 15cm circle from each pastry sheet, then place the circles on 2 baking paperlined baking trays. Using a fork, prick the pastry all over, then chill for 30 minutes.
  
  
  


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  Step 2
  
  
  
  
  Preheat the oven to 180°C.
  
  
  


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  Step 3
  
  
  
  
  Top the pastry with another sheet of baking paper, then weigh the pastry down with a second tray. Bake for 8 minutes or until golden and crisp. Set aside to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, combine the mascarpone, parmesan, garlic and chopped basil in a bowl and season well with sea salt and freshly ground black pepper. Spread the cheese mixture over the cooled pastry bases. Arrange whole basil leaves and tomato on top, season to taste, then drizzle with olive oil. Serve immediately.
  
  
  

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