YOOM™ and Brousse cheese tartlets
Tomato Cake, prosciutto and herb cheese:
- 300 g flour
- 140 g butter
- 1 pinch of salt
- 2 eggs
- 150 g prosciutto
- 4 YOOM® tomatoes
- 300 g fresh cheese spread
- 300 g ricotta
- 30 g lamb's lettuce
Snacks and Appetizers
This recipe it's so simple to do and the effect is fantastic!
For the recipe for 2 tartlets:
Blind bake 2 discs of puff pastry for 15 min. at 200°C, remove from oven and leave to cool.
Mix 150 g of Brousse cheese (soft ewe's milk cheese) with 1 tablespoon of olive oil, 1 clove of crushed garlic, 1 tablespoon of chopped basil, salt and ground pepper.
Wash ten or so tomatoes then slice into 4 quarters.⠀
Spread the pastry discs with the Brousse cheese mixture.
Decoratively place the quartered tomato on top.
Sprinkle with fleur de sel, then add pepper and a dash of olive oil.
Eat straight away.
Keep enjoying more recipes with YOOM™ Tomato!