Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Tomato and cheese tart, shrimps and maple
INGREDIENTS :
- 60 g lettuce
- 60 g parmesan
- 12 shrimps
- 200 g of mozzarella
- 800 g greenhouse tomatoes
- salt and pepper
- 60 ml duck fat
- 1 sprig of fresh thyme
- 1 clove of garlic
- Salt and granulated maple sugar
For the sauce
- 90 g basil leaves
- 60 g grated Parmesan
- 2 cloves garlic
- 210 ml olive oil
- 30 ml of Maple syrup
- Salt and pepper
- Puff pastry
PREPERATION :
- Sort the lettuce, cut the Parmesan into shavings, peel the shrimps, keeping the end of the tail, and fry them in olive oil - set them aside
- Cut the mozzarella into slices and set aside
- Peel and seed the tomatoes, cut them into quarters. Pass them in salt and sugar, let them drain for 1 hour then drain them
- Put it on a baking sheet with aluminum foil. Drizzle with olive oil and sprinkle with fresh thyme and chopped garlic
- Bake for 1 hour at 100 °
- For the sauce, mix the basil, parmesan, garlic, oil, maple syrup, salt and pepper
- Cut a rectangle of puff pastry measuring 20 cm by 10 cm and prick with a fork
- Cook it and once cooked, divide everything into rectangles of 6 cm by 15 cm and brush with sauce
- On each base of dough, mount the mozzarella slices alternately with the candied tomatoes and place in the oven at 180 ° the time to melt the mozzarella.
- On the bottom of the plate, arrange a little balsamic vinegar in an aesthetic way
- Place the tart, add a handful of salad on top and finish with the skewered shrimp and the parmesan shavings
- Drizzle with a drizzle of sauce
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