Recept: Tomatentaart
Ingredients (4p):
- puff pastry (200g)
- mustard (20g)
- grapefruit juice (5cl)
- maple syrup (5cl)
- colored cherry tomatoes (250g)
- fresh basil (20g)
- flat cheese (125g)
- coarse sea salt (a pinch)
-
allspice (3g)
Preparation:
Spread the puff pastry with mustard and pre-bake the dough for 50% at 200 degrees with baking pearls.
Meanwhile, reduce the grapefruit juice with the maple syrup and set aside. Remove the puff pastry from the oven. Spread the bottom with cottage cheese and then decorate with tomato halves. Finish with the grapefruit syrup.
Bake the cake for another 8 minutes at 200 degrees and let it cool.
Finally, sprinkle with fresh basil, cottage cheese, coarse sea salt and allspice.
Festive mocktail
by Catering Cachette
Mocktail garnish:
- big ice cubes
- bergamot
- verveine (1 takje)
- sparkling water (5cl)
- eatable flower
-
lemongrass (1/3 stem)
Preparation:
Peel as long a piece of the bergamot as possible and make a rose out of it by rolling it up.
Serve the Grapefruit & Vanilla mocktail (150 ml) on ice and finish with verveine and the rose of bergamot.
Add a lemongrass stalk to the glass and top with sparkling water and an edible flower.