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)
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.
Yields
1 servings
