TARTLETS WITH EGGPLANT CAVIAR

Alliance food – wine:

Domaine la Martelle   rosé wine nicely compliments tartlets with eggplant caviar.

Preparation - 15 minutes. Cooking - 1 hour.

Portion of 3 tartlets: 1 short pastry * 2 tomatoes * 1 eggplant * 1 onion * 2 cloves of garlic * 2 tablespoons of olive oil * young salad leaves * salt * freshly ground pepper

Wash, peel and cut the eggplant into cubes. Wash and rinse 2 plump fresh tomatoes, and peel the onion. Slice the tomatoes and onion into small cubes. Shred the garlic.

Cook the eggplant in a frying pan on high heat. As soon as the vegetables are browned on one side, turn them over and continue to cook them on low heat under a lid.

Heat the olive oil in another pan, add the onion and cook for 2 minutes. Introduce the tomato cubes and simmer for another 2 minutes. Mix the two vegetable preparations and add chopped garlic, salt, pepper to taste.

For tartlets: Spread the pastry. Butter, flour the cooking forms, and garnish all of them. Preheat the oven to 210°C in rotating heat. Bake in the oven for about 15 minutes. Let cool. Garnish tartlets with eggplant caviar and young salad leaves.

To make a pastry by yourself: 300 g of flour, 125 g of butter, 1 tablespoon oil, 1 dl of water. Mix the flour, butter, oil and water and knead.

YOGURT CRUMBLE

Alliance food – wine:

Laurent Breban Brut sparkling rosé goes well with yogurt crumble.

Preparation - 10 minutes. Cooking - 10 minutes.

For 2 persons: 2 yogurts * 2 packets of Madagascar sugar (15 g each) * 30 g of flour * 30 g of soft butter * 30 g of ground almonds * 1 pinch of salt

In a salad bowl, mix flour, soft butter and almond powder, then knead the ingredients briskly with fingertips until obtaining a paste with the consistency of a coarse sand.

Preheat the oven to 180 ° C. Bake the dough in the oven for 10 minutes. Let cool.

Mix the yogurt with Madagascar sugar. Fill serving glasses with yogurt and cooled crumble.