Tomato tartlets - cherries


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.

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