Parmesan tartlets recipe

• 1 mozzarella di bufala, sliced
• 1 bunch wild rocket, to serve
• 1 handful of chervil sprigs, to serve
• 8 slender asparagus stalks, preferably wild
• 5 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 bunch of basil
• 0.5 lemon, juice only
• 30 g (1.1oz) toasted pine nuts
• 1 small handful parmesan, grated
• 2 cloves garlic
• 70 ml (2.5fl oz) extra virgin olive oil
• 1 pinch salt and pepper to taste
• 400 g (14.1oz) plain flour
• 150 g (5.3oz) butter
• 75 g (2.6oz) parmesan, grated
• 1 pinch salt and black pepper
• 6 ripe plum tomatoes, blanched and skinned
• 1 garlic clove, thinly sliced
• 1 cup olive oil, for brushing
• 1 pinch salt

1. Well ahead, ideally the day before, prepare the roast tomatoes.
2. Preheat the oven to 140C/275F/gas mark 1.
3. Halve the tomatoes and arrange on a wire rack.
4. Brush well with olive oil, season with salt and drop a slice of garlic on top of each tomato half.
5. Put in the oven and cook for 3 hours, or simply switch off the oven and leave the tomatoes in it overnight.
6. At least an hour before you want to serve, make the pastry.
7. In a food processor, pulse the flour, a pinch of salt and the butter together until the mixture resembles breadcrumbs.
8. Add the cheese and pepper to taste, and pulse again briefly to mix.
9. Then, bit by bit, add just enough cold water to bring it to a smooth malleable dough.
10. Roll it into a ball, cover with clingfilm and chill for 30 minutes.
11. To prepare the basil pesto, simply mix all the ingredients together in a food processor.
12. Preheat the oven to 190C/375F/gas mark 5.
13. Roll the chilled pastry out to a large rectangle and use to line four 5cm 2in) tartlet tins.
14. Don't trim the edges, but fold them over so they can be trimmed after initial baking.
15. Prick the bases lightly with a fork.
16. Line the pastry cases with baking paper, weight with baking beans and bake blind for 15 minutes.
17. Remove the beans and lining paper and trim the pastry edges.
18. Leave the oven on.
19. Put three tomato halves in each tartlet spread with basil pesto and topped with slices of mozzarella.
20. Bake for 10 minutes.
21. While the tartlets are baking, prepare the asparagus.
22. Blanch the stalks by dipping them in and out of a large pan of boiling water, then refresh in cold water and pat dry.
23. Make a dressing by mixing the olive oil with the lemon juice and seasoning to taste.
24. Use to dress the asparagus stalks.
25. 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.

mozzarella di bufala, wild rocket, handful of chervil sprigs, stalks, olive oil, lemon juice, basil, nuts, handful parmesan, garlic, extra virgin olive oil, salt, flour, butter, parmesan, salt, tomatoes, garlic, olive oil, salt

Taken from www.lovefood.com/guide/recipes/16227/parmesan-tartlets-recipe (may not work)