- 4
Ingredients
- For the filo pastry tart:
- 1 sheet filo pastry
- 3 tbsp virgin olive oil
- For the parmesan foam:
- 7 oz Reggiano parmesan, grated
- 1 cup single cream (35% fat)
- 1 cup milk
- 1 1-pint ISI foaming canister
- 1 N|2O cartridge
- salt
- For the pan-fried tomato:
- 2 ripe tomatoes (41/4 oz each)
- sprig fresh basil leaves
- 1 cup 0.4º olive oil
- salt
- freshly ground white pepper
- sugar
- To finish:
- virgin olive oil
- 3/4 " high PVC
- 4 33/4 " tins
Preparation
Step 1
For the filo pastry tart:
1. Spread the filo pastry over a surface and brush off any surplus flour.
2. Brush both sides with virgin olive oil.
3. Fold so that you have three equal layers.
4. Cut 4 4"diameter circles (and three layers). Use to line 3¾" pie tins. Bake blind with another tin on top.
5. Bake at 410ºF for 3 minutes until it is golden brown.
For the parmesan foam:
1. Bring the milk to the boil, remove from the heat, mix with the grated parmesan, cover and leave to infuse for ½ hour.
2. Sieve and mix with the cream. Season with salt.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.
For the pan-fried tomato:
1. Use a skewer to made 2 slashes in the shape of a cross in the bottom of the tomato and remove the stalk from the upper part.
2. Blanche in boiling water for 20 sec, drain using a slotted spoon and cool in iced water.
3. Peel and cut the tomatoes in half across the middle. Scrape out the seeds, season with salt and pepper and sprinkle with a little sugar.
4. Heat the oven to 325ºF, spread the tomatoes over a tray and drizzle with 0.4º olive oil.
5. Panfry for 15 minutes.
6. Add the basil leaves. Continue cooking for 5 minutes more and remove from the oven. Leave to cool in the basil oil.
7. Drain the tomatoes.
Final Steps & Preparation:
1. Place half a tomato, making sure that most of the oil has been drained off, on the bottom of the tart.
2. Place a PVC ring (3¾" wide and ¾" high) around the tart.
3. Shake the canister, top the tart with parmesan foam and smooth out with a spatula.
4. Remove the PVC ring.
5. Drizzle a spiral of virgin olive oil on the foam.