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French Riviera Tart
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Originale Recipe of Frédéric Bourse.
This recipe is available in our new book "Secrets Gourmands".
Mould used:
Individual Mould Flexipan® 3 rings
Réf FM 400
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For 6 tarts
Moist Tomato and Thyme Pastry
• 180 g. softened butter
• 180 g. eggs
• 180 g. ground almonds
• 180 g. Parmesan
• 4 g. salt bloom
• 1 g. white pepper
• 2 g. fresh thyme
• 70 g. tomato purée
• 35 g. flour T 55
→ Work the ingredients at room temperature with the flat whisk of the mixer (stop before it become a dough).
→ Fill the 3 Rings Flexipan® indents with a piping bag and bake at 200°C for 10 to 12 min.
→ At the end of the baking time place on a Silpat® mat and put the tray upside down.
→ Remove the Flexipan mat and unmould the tomato crowns and then leave to coll down.
Fondant Provence Herb Pastry
• 225 g. softened butter
• 10 g. salt bloom
• 8 g. sugar
• 5 g. Provence herbs
• 50 g. egg
• 50 g. water
• 250 g. Flour T 55
• 125 g. potato starch
• 3 g. 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
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Creamy Tuna
• 315 g. drained tuna in oil
• 35 g. drained chopped anchovies
• 190 g. white sauce(béchamel)
• 315 g. 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 g. red peppers
• 150 g. green peppers
• 150 g. yellow peppers
• 300 g. courgettes
• 200 g. aubergines
• 50 g. onions
• 150 g. tomatoes
• SQ olive oil
• SQ lemon thyme
• 1 lemon zest
• SQ garlic
• SQ salt and white pepper
→ Grill the peppers in the oven to remove the skin.
→ Dice the peppers, courgettes, aubergines, 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 lemon zest, 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. |
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