Parmesan tartlets recipe

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Parmesan tartlets recipe

This was devised to give us a tart for summer, without a heavy cream and egg filling and full of nice simple flavours - as well as the red and green colours of the season. 

Ingredients

  • 1 mozzarella di bufala, sliced
  • 1 bunch wild rocket, to serve
  • 1 handful of chervil sprigs, to serve
  • 1 mozzarella di bufala, sliced
  • 1 bunch wild rocket, to serve
  • 1 handful of chervil sprigs, to serve
  • 1 mozzarella di bufala, sliced
  • 1 bunch wild rocket, to serve
  • 1 handful of chervil sprigs, to serve
For the pesto
  • 1 bunch of basil
  • 0.5 lemon, juice only
  • 30 g toasted pine nuts
  • 1 small handful parmesan, grated
  • 2 cloves garlic
  • 70 ml extra virgin olive oil
  • 1 pinch salt and pepper to taste
  • 1 bunch of basil
  • 0.5 lemon, juice only
  • 1.1 oz toasted pine nuts
  • 1 small handful parmesan, grated
  • 2 cloves garlic
  • 2.5 fl oz extra virgin olive oil
  • 1 pinch salt and pepper to taste
  • 1 bunch of basil
  • 0.5 lemon, juice only
  • 1.1 oz toasted pine nuts
  • 1 small handful parmesan, grated
  • 2 cloves garlic
  • 0.3 cup extra virgin olive oil
  • 1 pinch salt and pepper to taste
For the tomatoes
  • 6 ripe plum tomatoes, blanched and skinned
  • 1 garlic clove, thinly sliced
  • 1 cup olive oil, for brushing
  • 1 pinch salt
  • 6 ripe plum tomatoes, blanched and skinned
  • 1 garlic clove, thinly sliced
  • 1 cup olive oil, for brushing
  • 1 pinch salt
  • 6 ripe plum tomatoes, blanched and skinned
  • 1 garlic clove, thinly sliced
  • 1 cup olive oil, for brushing
  • 1 pinch salt
For the shortcrust pastry
  • 400 g plain flour
  • 150 g butter
  • 75 g parmesan, grated
  • 1 pinch salt and black pepper
  • 14.1 oz plain flour
  • 5.3 oz butter
  • 2.6 oz parmesan, grated
  • 1 pinch salt and black pepper
  • 14.1 oz plain flour
  • 5.3 oz butter
  • 2.6 oz parmesan, grated
  • 1 pinch salt and black pepper
For the asparagus
  • 8 slender asparagus stalks, preferably wild
  • 5 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 8 slender asparagus stalks, preferably wild
  • 5 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 8 slender asparagus stalks, preferably wild
  • 5 tbsp extra virgin olive oil
  • 1 tbsp lemon juice

Details

  • Cuisine: Italian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 200 mins
  • Serves: 4

Step-by-step

  1. Well ahead, ideally the day before, prepare the roast tomatoes. Preheat the oven to 140°C/275°F/gas mark 1. Halve the tomatoes and arrange on a wire rack. Brush well with olive oil, season with salt and drop a slice of garlic on top of each tomato half. Put in the oven and cook for 3 hours, or simply switch off the oven and leave the tomatoes in it overnight.
  2. At least an hour before you want to serve, make the pastry. In a food processor, pulse the flour, a pinch of salt and the butter together until the mixture resembles breadcrumbs. Add the cheese and pepper to taste, and pulse again briefly to mix. Then, bit by bit, add just enough cold water to bring it to a smooth malleable dough. Roll it into a ball, cover with clingfilm and chill for 30 minutes.
  3. To prepare the basil pesto, simply mix all the ingredients together in a food processor.
  4. Preheat the oven to 190°C/375°F/gas mark 5. Roll the chilled pastry out to a large rectangle and use to line four 5cm [2in) tartlet tins. Don't trim the edges, but fold them over so they can be trimmed after initial baking. Prick the bases lightly with a fork. Line the pastry cases with baking paper, weight with baking beans and bake blind for 15 minutes. Remove the beans and lining paper and trim the pastry edges. [Leave the oven on.]
  5. Put three tomato halves in each tartlet spread with basil pesto and topped with slices of mozzarella. Bake for 10 minutes.
  6. While the tartlets are baking, prepare the asparagus. Blanch the stalks by dipping them in and out of a large pan of boiling water, then refresh in cold water and pat dry. Make a dressing by mixing the olive oil with the lemon juice and seasoning to taste. Use to dress the asparagus stalks.
  7. Serve the tartlets warm or cold, each one topped with two asparagus stalks and perhaps a sprig of basil, set on a bed of wild rocket mixed with chervil leaves.

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