Dégustez un dessert gourmand et frais pour une touche de légèreté !
- 4 people
- 35 minutes
- 45 min
Difficulty: Easy
Price : €
Thin tart with crunchy vegetables, Sardinade
★★★★★ 5/5
A delicious seasonal tart recipe!
- 4 people
- Fifteen minutes.
- 0min
Difficulty: Very easy
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Ingredients
80g filo pastry
40g soft butter
160g fennel
40g Carmine cucumber, radish and chicory
80 of heirloom tomatoes
1 bunch of cocktail tomatoes
100g of Sardinade aix&terra
60ml ofOrganic lemon olive oil aix&terra
1 lemon
A few sprigs of chervil
Espelette chilli pepper - salt - pepper.
Preparation
Roll out your filo pastry. Brush with melted butter. Fold the pastry accordion-style into a round circle about 10 cm in diameter. Place in the oven at 180°C until golden.
Finely chop the fennel and cucumber using a mandolin. Cut the heirloom tomatoes into quarters. Shred the radishes and plunge them into cold water. Clean the endives Carmine.
Confire the grape tomatoes in the oven, seasoning them withOrganic lemon olive oil aix&terra and coarse salt.
Pipe the Sardinade aix&terra. To serve, place a circle of filo pastry in the centre of the plate. Using a piping bag, pipe dots of Aix&Terra Sardinade. Arrange the vegetables attractively on the dots of sardinade. Grate the lemon and sprinkle with a few chervil leaves. Finish with a dash of aix&terra Organic Lemon Olive Oil. Season with salt and pepper.
The little extra Aix&Terra
You can also make this fine tart with our other sea-based aperitif recipes: the Tuna Delight - the Anchoïade delight - the Poichichade with Poutargue.
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