Cherry tomato tartlets with wild garlic pesto and shallot chutney
Ingredients
For the tartlets:
- 1 roll of butter puff pastry
- 250g cherry tomatoes
- 120g Beaufort AOP cheese
- 160g Stracciatella di Bufala cheese
- Sea salt flakes and freshly-ground pepper
- Olive oil
For the chutney:
- 2cl olive oil
- 200g shallots
- 20g sugar
- 2cl cider vinegar
- 20g butter
For the pesto:
- 1 bunch of basil
- 20g wild garlic leaves
- 1 garlic clove
- 30g dry-roasted pine nuts
- 40g parmesan
- 9cl olive oil (amount depends on consistency and personal preference)
- Sea salt flakes
Preparation
Making the shallot chutney
Finely chop the shallots. Melt the butter in a saucepan then add the shallots, sugar and cider vinegar.
Cook gently for about 15 minutes.
Making the basil and wild garlic pesto
Blitz the pine nuts, basil, wild garlic, garlic, parmesan, olive oil and a pinch of salt flakes into a smooth paste.
Adjust its consistency with olive oil, as necessary.
Making the tartlets
Heat the oven to 170°C (340°F).
Cut the puff pastry into quarters.
Place a little grated Beaufort around the edge of the tartlets, and fold the edges inwards to form a cheese crust.
Fill the centre of the tartlet bases with the sautéd shallots, then the cherry tomatoes and a drizzle of olive oil. Add salt and pepper.
Bake for about 15 minutes.
Then add the Stracciatella or Burrata cheese and the basil & wild garlic pesto.
Decorate with a few basil leaves.
Serve immediately!
Thanks :
Recipe made by Stéphanie Iguna (Stephatable).