Cherry tomato tart tatin with red mullet and rocket
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Cherry tomato tart tatin with red mullet and rocket
main course recipes



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INGREDIENTS
0.5 bunch Basil
1 bulb Garlic clove(s)
6 whole Red mullet fillet(s) 140g
30 g Honey
2 bunch Rocket
30 g parmesan
100 ml olive oil
350 g Cherry tomato(es)
200 g Puff pastry
2 pinch(es) Piment d'Espelette
30 g Pine kernel(s)
6 pinch(es) Fine salt
 

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DIRECTIONS
01
Preheat the oven to 200°C (GM6)

02
Wash the tomatoes and peel the garlic

03
Prepare the pesto by blending the basil leaves, garlic, pine kernels, olive oil and parmesan together in a food processor or pestle and mortar

04
Cut rounds from the puff pastry slightly larger than the tart tins

05
Place the cherry tomatoes in the tart tins and add a teaspoon of honey to each one

06
Brush the pastry rounds with pesto and place them on top of the tomatoes

07
Bake for 20 minutes

08
Remove any bones from the fillets of red mullet and season them with fine sea salt

09
Place them on a baking mat with a splash of olive oil and a pinch of Piment Espelette

10
Bake in the oven for 4 minutes

11
Arrange the tartes tatins on plates, add a fillet of red mullet to each one and garnish with rocket leaves.

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