Parmesan Tartlets
with Roasted Tomatoes, Pesto and Asparagus
SERVES 4Ingredients:
1 mozzarella di bufala, sliced
wild rocket, to serve
handful of chervil sprigs, to serve
BASIL PESTO
large bunch of basil leaves
juice of 1 lemon
55g toasted pine nuts
small handful parmesan, grated
1 fat garlic clove
200ml extra virgin olive oil
salt
ROAST TOMATOES
6 ripe plum tomatoes, blanched and skinned
1 garlic clove, thinly sliced
olive oil, for brushing
salt
SHORTCRUST PASTRY
400g plain flour
150g butter
75g parmesan, grated
salt and black pepper
ASPARAGUS
8 slender asparagus stalks, preferably wild
5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp each of olive oil and vegetable oil
1 large red chilli, seeded and finely chopped
5cm (2in) fresh root ginger, grated
5-6 shallots or 2 banana shallots, finely chopped
3 garlic cloves
2 tsp sugar
Juice of 1 lime
salt
Method
1 / Well ahead, ideally the day before, prepare the roast tomatoes. Preheat the oven to 140°C/275°F/gas mark 1. Halve the tomatoes and arrange on a wire rack. Brush well with olive oil, season with salt and drop a slice of garlic on top of each tomato half. Put in the oven and cook for 3 hours, or simply switch
off the oven and leave the tomatoes in it overnight.
2 At least an hour before you want to serve, make the pastry. In a food processor, pulse the flour, a pinch of salt and the butter together until the mixture resembles breadcrumbs. Add the cheese and pepper to taste, and pulse again briefly to mix. Then, bit by bit, add just enough cold water to bring it to a smooth malleable dough. Roll it into a ball, cover with clingfilm and chill for 30 minutes.
3 Prepare the basil pesto: Using a mortar and pestle or food processor, blend the basil, lemon juice and garlic with the olive oil, starting with as little oil as possible to kep the herb's colour. Once you have a smoothish paste you can add the rest. Add the toasted pine nuts and blend briefly to a lumpy purée. Season to taste. Store in the fridge for up to a month.
4 Preheat the oven to 190°C/375°F/gas mark 5. Roll the chilled pastry out to a large rectangle and use to line four 5cm [2in) tartlet tins. Don't trim the edges, but fold them over so they can be trimmed after initial baking. Prick the bases lightly with a fork. Line the pastry cases with baking paper, weight with baking beans and bake blind for 15 minutes. Remove the beans and lining paper and trim the pastry edges. [Leave the oven on.]
5 Put three tomato halves in each tartlet spread with basil pesto and topped with slices of mozzarella. Bake for 10 minutes.
6 While the tartlets are baking, prepare the asparagus. Blanch the stalks by dipping them in and out of a large pan of boiling water, then refresh in cold water and pat dry. Make a dressing by mixing the olive oil with the lemon juice and seasoning to taste. Use to dress the asparagus stalks.
5>Serve the tartlets warm or cold, each one topped with two asparagus stalks and perhaps a sprig of basil, set on a bed of wild rocket mixed with chervil leaves.
