Ingredients
Serves 4
- 200 g Sbrinz AOP
- 2 packages puff pastry dough
- 1/2 aubergine/eggplant
- 1/2 zucchini
- 1/2 red onion
- 1/2 red pepperoni
- 1/2 green pepperoni
- 4 shelled hardboiled quail eggs
- black olives
- 100g cream
- 1/2 bunch basil
- 4 anchovy fillets in oil
- 100 g olive oil
Preparation
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Roll out the puff pastry dough and divide it into 4 circles using a 10 cm round cutter. Place the 4 dough circles on a baking tray, cover with baking paper and weight down with a plate to prevent the dough from rising. Bake for 10 minutes at 180° C.
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For the Sbrinz cream, cut 100 g Sbrinz AOP into pieces and place in a saucepan with the liquid cream. Melt over low heat and stir until the cream thickens. Take the plate off the dough circles and add the chopped basil. Using a peeler, slice the remaining Sbrinz AOP into shavings and put aside.
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Cut the vegetables into 1 cm thick slices. Grill in the oven or frying pan with some olive oil. Season with salt and pepper.
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Place some Sbrinz AOP cream on each dough circle, then layer the different vegetables on top of the cream. Put a few Sbrinz AOP shavings on each circle and bake at low heat in the oven until the cheese melts slightly.
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Garnish each tart with 1 sliced quail egg, 1 halved anchovy fillet, a couple of black olives and rocket. Serve hot.
Bon
Appétit
Appétit
