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French Riviera Tart

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Original recipe by Frédéric Bourse.
This recipe is available in our new book "Greedy Secrets".




Mould used :

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Flexipan® Individual Mould 3 Rings

Ref FM 400


Recipe for 6 tarts

Ingredients


Moist tomato and thyme pastry  

• 180 gr softened butter

• 180 gr eggs

• 180 gr ground almonds 

• 180 gr Parmesan cheese

• 4 gr salt bloom

• 1 gr white pepper  

• 2 gr fresh thyme

• 70 gr tomato purée 

• 35 gr flour T55

 

- Work the ingredients at room temperature with the flat whisk of the mixer (stop before it becomes a dough)

- Fill the 3 Rings Flexipan® indents with a piping bag and bake at 200°C for 10 to 12 minutes. 
- At the end of the baking time place on a Silpat® mat and put the try upside down.
- Remove the Flexipan® mat and unmould the tomato crowns and then leave to cool down. 
 

Fondant provence herb pastry
• 225 gr softened butter

• 10 gr salt bloom

• 8 gr sugar

• 5 gr Provence herbs
• 50 gr egg

• 50 gr water

• 250 gr flour T55

• 125 gr potato starch 

• 3 gr baking powder  

 

- With the flat whisk, work the softened butter, the salt, the sugar, the herbs, the eggs and the water to obtain a cream (stop before it becomes a dough).

- Add the flour, the potato starch and the baking powder.
- Leave the dough to rest for 24 hours in the fridge
+3°C.
- Roll out to a thickness of 3 mm and cut out 18 cm disks.
- Bake on a Silpain® mat at 180°C.

   

Creamy tuna 

• 315 gr drained tuna in oil  

• 35 gr drained chopped anchovies
• 190 gr white Béchamel sauce
• 315 gr softened butter
• SQ milled white pepper
 

- Make a cream in the blender using all the ingredients

- When smooth, check the seasoning.
- Fill the tarts using a piping bag.


"French Riviera" garnish
• 150 gr red peppers
• 150 gr green peppers
• 150 gr yellow peppers 

• 300 gr zucchinis

• 200 gr eggplants
• 50 gr onions

• 150 gr tomatoes 

• SQ olive oil 

• SQ lemon thyme 

• 1 zest of a lemon 

• SQ garlic

• SQ salt and white pepper
 

- Grill the peppers in the oven to remove the skin
- Dice the peppers, zucchinis, eggplants, onions and fresh tomatoes.
- Gently fry each vegetable separately in olive oil ensuring that they remain crunchy.
- Mix the vegetables together, leave them to marinate for one hour with the thyme, the zest of the lemon, the crushed garlic, the salt and the white pepper.
- Fill the tart


Decoration suggestion: A few cherry tomato quarters, whole black olives and seasonal fresh herbs.