| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
| 4 |
|
Discs of puff pastry; cooked blind |
| 4 |
|
Tomatoes; up to 6 |
| 4 |
oz |
Tapenade |
| 1 |
|
Sprigs basil; (cut into strips) |
|
|
Sea salt and freshly ground black pepper |
| 2 |
oz |
Shaved parmesan |
|
|
Truffle oil |
| 4 |
oz |
Rocket salad |
| 2 |
ts |
Salad dressing; (vinaigrette) |
INSTRUCTIONS
Cook 4 discs of puff pastry (blind) and allow to cool. Spread tapenade
evenly over pastry.
Arrange neatly the sliced tomatoes. Place a few slices of shaved parmesan
on each tart, season with sea salt & pepper, drizzle with truffle oil and
bake in oven for approximately 6-7 minutes (oven fairly hot).
Once cooked remove and place on top of mixed rocket salad. Drizzle with
more truffle and basil and serve.
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