Vine tomato tart with parmesan, truffle oil and rocket sala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Discs of puff pastry; cooked blind | |
| 4 | Tomatoes; up to 6 | |
| 4 | ounces | Tapenade |
| 1 | Sprigs basil; (cut into strips) | |
| Sea salt and freshly ground black pepper | ||
| 2 | ounces | Shaved parmesan |
| Truffle oil | ||
| 4 | ounces | Rocket salad |
| 2 | teaspoons | Salad dressing; (vinaigrette) |
Directions
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.
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