Garden tartlet with tapenade
Ingredients
Instructions
- 300 g flour
- 150 g butter
- 150 g grated parmesan
- 2 eggs
The filling:
- 300 g tapenade
- 250 g cherry tomatoes (red and yellow)
- 1 cucumber
- 10 radishes
- 2 new turnips
- 1 yellow bell pepper
- 80 g cauliflower
- 4 sprigs of basil
- 4 tablespoons of olive oil
- fleur de sel, ground pepper
- Preheat the oven to 160°C (th. 6). Place the flour and the cubes of butter in a food processor, then knead with the grated parmesan and the eggs, until you get a ball. Film and let the dough rest in the fridge for 2 hours. Spread the dough about 0.5 cm thick in 4 tartlet moulds. Prick them regularly with a fork. Bake blind for 15 to 20 minutes. Turn out and let cool these tart shells.
- Wash the vegetables. Using a mandolin, cut the cucumber into thin strips. Finely chop the turnips and radishes. Cut the tomatoes into quarters and the bell pepper into strips. Separate the cauliflower into mini-bouquets.
- Garnish the tart shells with tapenade. Arrange the vegetables harmoniously. Pour a drizzle of oil, sprinkle with fleur de sel and ground pepper. Serve chilled, garnished with basil.
Garden tartlet with tapenade
Today we offer you the following recipe: Garden tartlet with tapenade
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Garden tartlet with tapenade Recipe – Garden tartlet with tapenade Recipes
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