POTATO, PECORINO AND MINT TARTLET
Difficulty level
Ingredients
| TOP FROLLA SALATA | g 1000 |
| eggs | g 130 |
| unsalted butter 82% fat | g 350 |
Preparation
- Mix all the ingredients in a planetary mixer with a leaf.
- Let it cool in the refrigerator.
- Roll out and line tartlet molds.
Ingredients
| CREMA SNACK | g 200 |
| milk 3.5% fat | g 250 |
| liquid cream 35% fat | g 250 |
| Potatoes | g 250 |
| Pecorino cheese | g 50 |
| mint leaves | g 3 |
| Pomodori HG Cesarin | g 125 |
| water | g 125 |
| salt | To Taste |
| To Taste |
Preparation
-Boil the potatoes for 35 minutes.
-Mix together the milk with the mint.
-In a planetary mixer, mix all the ingredients together with the potatoes and the milk.
Preparation
-Cut the cherry tomatoes in half, place them on a baking tray with oil, garlic, salt, pepper and sugar.
-Cook at 140°C for 20 minutes (the time depends on the size of the tomatoes).
-Using a piping bag, insert the cream into the tartlet and bake at 165°C for 20 minutes.
-Unmold and decorate with cherry tomatoes and a mint leaf.
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