Page 423 - YC Cooking School

For the candied tomatoes, brazil nut, Languedoc cheese and rocket
filling

1. Flash fry the cherry tomatoes in a pan with a little olive oil.
2. When the tomatoes start sizzling, add the sugar.
3. Toss the tomatoes in the sugar until they start to caramelise.
4. Season with salt and pepper.
5. Add the balsamic vinegar and swirl in the pan to deglaze.

6. Remove from the pan and set aside on a plate to cool.
7. Spoon about 3 or 4 caramelised tomatoes into each phyllo cup, then sprinkle with nuts
and top with a thin slice of cheese.
8. Return to the oven for about 6-7mins at 150°C (302°F) or until the cheese has melted
slightly.
9. Remove the tarts from the oven and arrange on a serving platter.
10. Garnish with fresh rocket and chives, drizzle with olive oil and season with freshly
ground black pepper before serving.

For the basil goat's cheese, parma ham and pink peppercorn filling

1. Coarsely chop the basil leaves and place into a bowl together with the goat's cheese.
2. Season with black pepper and add the olive oil, then mix well to combine.
3. Divide the mixture between the phyllo cups and place in the oven at 150°c
(302°F) for 6-7 minutes.
4. Remove from the oven and top with thin slices of parma ham and a sprinkle of
crushed pink peppercorns.
5. Garnish with micro herbs, drizzle with a little olive oil and season with freshly ground
black pepper before serving.

© Recipe copyright of Franck Dangereux

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