Cupcakes with cherry tomatoes and Tête de Moine AOP

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Ingredients

serves 4

  • 8 Tête de Moine AOP rosettes
  • 150 g cherry tomatoes (with stem)
  • a little chili oil
  • 1 ready-made pastry dough
  • 1 tsp butter
  • 2 tablespoons homemade pesto or finished product
  • Salt pepper
  • Basil leaves for garnish

Preparation

  1. Preheat oven to 180°C. Marinate the cherry tomatoes with chili oil, salt and pepper. Fry the cherry tomatoes in a hot pan for about 3 minutes. Drain. Put aside. Cut puff pastry into 4 squares. Put dough squares in buttered molds. Pierce floors. Spread the pesto and then the cherry tomatoes on the dough. Bake for 12 minutes. Take the cakes out of the molds. Garnish with Tête de Moine AOP rosettes and basil leaves.
Bon
Appétit

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