Recette de tarte fine tomates confites et jambon de parme | Daco Bello

Fine candied tomato, Parma ham and parmesan tart with white truffle oil

Facile
15 mn
15 mn
6 personnes
Ingrédients
  • 250g de pâte feuilletée
  • 6 tranches de jambon de Parme
  • 12 cœurs d'artichaut à l'huile d'olive
  • 60g de purée de tomate confite
  • 120g de roquette
  • 60g de Parmesan Parmigiano Reggiano
  • 30g de pignons de pin Daco Bello
  • 3cl d'huile de truffe blanche
  • 6 pincées de fleur de sel
  • 6 tours de moulin à poivre
Pour la recette il vous faut :
PINE GEAR 60G
PINE GEAR 60G

Pignons de pin

3,99 € 66,50 €/1kg

For the dough:

Preheat the oven to 200°C (th. 6-7). Roll out the puff pastry thinly with a rolling pin, and cut it into circles 12 cm in diameter. Arrange the circles between 2 sheets of baking paper, then trap them between 2 baking trays. Bake for 15 min. When the dough is cooked, let the tart bases cool on a rack.

For garnish :

Cut the artichoke hearts into 6. Garnish the tart bases with candied tomato puree, then harmoniously distribute the candied artichokes, rocket leaves and pieces of ham. Sprinkle everything with pine nuts and parmesan shavings. Season with white truffle oil, fleur de sel and pepper. Enjoy immediately.