Composition
- La Rose Noire Multi-Grain Tart Shells
- Anchovy Cream
- Tomato Confit
- Iceberg Lettuce
- Black Olive Muffin
Decor
- Sun-dried tomato (10 gr)
- Iceberg lettuce (20 gr)
Anchovy Cream
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cream cheese | 100 gr |
| Anchovy paste | 20 gr |
| Chives | 10 gr |
| Parsley | 10 gr |
| Lemon juice | 5 gr |
Method
Slice the herbs and add the cream cheese and lemon juice. Slice the anchovies and add to the cream.
Black Olive Muffin
| INGREDIENTS | MEASUREMENT |
|---|---|
| Cake flour | 90 gr |
| Baking powder | 6 gr |
| Whole egg | 75 gr |
| Olive oil | 60 gr |
| Milk | 50 gr |
| Black olive puree | 75 gr |
Method
Sift the flour and baking powder. Mix the egg with the olive oil, milk and black olive puree. Mix with the flour. Rest for 30 mins in fridge before use. Bake at 160°c for 10mins in a silicon mold.
