Tomato tartlets - cherries
Tuesday, June 2, 2020
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For 4 tarts 10 cm in diameter:
1 puff pastry (homemade or not)
200 g tomatoes
Fifteen cherries
A dozen basil leaves
Olive oil
Preheat the oven to 220oC.
Cut the tomatoes into slices. Put them in a
colander, salt them and let them disgorge for about 1/2
hour.
Desolate the cherries. Cut them into slices.
Finely spread the puff pastry. Cut it into a
circle 10 cm in diameter.
Arrange the tomato slices by interspersing a
few slices of cherries.
Bake for about 12 minutes.
Chop the basil.
As soon as you leave the oven, sprinkle the
basil tarts and drizzle with a drizzle of olive oil.
Taste immediately.