Sbrinz AOP and grilled vegetable tarts
Sbrinz AOP and grilled vegetable tarts
For 4 persons
PREPARATION: 30 mins
Ingredients
– 200 g Sbrinz AOP
– 2 pack puff pastry
– Dried pulses for weighting
– 100 g cream
– ½ bunch basil
– ½ aubergine
– ½ courgette
– ½ red onion
– ½ red pepper
– ½ green pepper
– 100 g olive oil
– Salt and pepper
– 4 hard-boiled quail eggs, peeled
– 4 anchovy fillets in oil
– Black olives
– Rocket salad
Preparation
Spread out the puff pastry and cut out 4 circles using a 10 cm diameter round cutter. Place the 4 pastry circles on a baking tray, cover with baking paper and weigh down with dried pulses (e.g. chickpeas) to prevent the dough from rising during baking. Bake for 10 minutes at 180 °C.
For the Sbrinz cream, cut 100 g Sbrinz AOP into pieces and place in a pot with the cream. Melt over low heat and stir until the cream thickens. Remove from heat and add chopped basil. Using a cheese slicer, shave the remaining Sbrinz AOP and set aside. Cut the vegetables into 1 cm thick slices. Grill on the barbecue or in a pan with a little olive oil. Season with salt and pepper.
Spread some Sbrinz AOP cream on each puff pastry base. Layer the different vegetables on top of the cream. Top each with a few shavings of Sbrinz AOP cheese and place in the oven over low heat to melt the cheese slightly.
Garnish each tart with 1 quail egg (sliced), 1 anchovy fillet (halved), a few black olives and rocket. Serve hot.
