QUICHE WITH GREEN TOMATO COMPOTE, SESAME AND GORGONZOLA FOAM


QUICHE WITH GREEN TOMATO COMPOTE, SESAME AND GORGONZOLA FOAM

 Daniele Ciocci

The Torta Rustica with compote of green tomatoes , sesame and gorgonzola foam is a vegetarian appetizer, with a really simple preparation. A delicious quiche that lends itself to any occasion, also suitable for Christmas lunches and dinners. Let’s see how to prepare it together.

INGREDIANTS

  • For the green tomato quiche
  • 250 gr shortcrust pastry
  • kg green tomatoes
  • 500 gr raw cane sugar
  • 1 lemon
  • 30 gr ginger
  • 30 gr sesame
  • 10 gr fine sea salt iodized
  • For the gorgonzola foam
  • 200 gr mascarpone
  • 125 gr cooking cream
  • 300 gr gorgonzola

INSTRUCTIONS

  1. Wash the green tomatoes well under plenty of water and dry them with a cloth. Remove the stalk and cut them into small pieces.
  2. Take a large pan. Pour in the green tomatoes and sugar. Also grate the zest of 1 untreated lemon and the ginger in the pan. Using a spatula, mix the ingredients well.
  3. Cook over low heat so as not to caramelize the sugar too much. Take care to mix while cooking to prevent the jam from sticking to the pan. Season with salt.
  4. When cooked, add the sesame.
  5. Line a round cake pan of about 26cm in diameter with the shortcrust pastry, prick with a fork and cook for 15 minutes at 180c °.
  6. Remove from the oven and pour in the green tomato jam. Return to the oven for another 5 minutes.
  7. Remove from the oven and leave to cool.
  8. With the help of a whisk, whip all the ingredients for the gorgonzola foam and let it rest for a while in the fridge before use.
  9. Cut a slice of tart, place it on the plate. Fill a pastry bag with the gorgonzola foam and make a large cloud in the center of the cake with a striped nozzle.

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