Tarte fine

Ingredients

For the tarte fine with tomato:

24 pcs San Marzano tomatoes
puff pastry
240 g Bresc Aglio e peperoncino
36 slices Parma ham
egg yolk with cream to coat

For the Sweet and sour beet:

100 g vinegar
100 g sugar
100 g water
2 g salt
5 g Bresc Erbe Italiano
1 st yellow beet
1 st white beet

For the Black garlic crisp:

1 egg
1 egg white
10 g olive oil
75 g flower
10 g Bresc black garlic puree
50 g melted butter

Preparation method

Mix all the ingredients for the garlic crisp and bake in the desired shape using a baking mat. Cut a 5 cm x 12 cm rectangle from the puff pastry. Spread a thin layer of Bresc Aglio e peperoncino in the middle and place half a tomato on top. Brush with egg yolk and bake in the oven at 180 degrees for 15 minutes. Boil the sweet and sour mixture together with the Bresc Erbe Italiano until the sugar has dissolved. Cut the turnips into thin slices and cut them out. Place the cut beetroots in the sweet and sour mixture. Place the tarte fine on a plate and place 3 slices of Parma ham on top. Garnish with the sweet and sour beetroot and cress. Place a burrata ball with a garlic crisp next to the tarte fine.