Escargot and Garlic Stuffed Tomato Tart 


Back
Escargot and Garlic Stuffed Tomato Tart 


Open in full-screen mode

Escargot and Garlic Stuffed Tomato Tart 



Preparation
40 MIN
Cooking
25 MIN
Output
24, approximately

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 200 °C (400 °F). Line a baking sheet with parchment paper.
  2. On a lightly floured surface, roll out the dough to about 3-mm (1/8-inch) thick. With a 4.5-cm (1 ¾-inch) round cookie cutter, make enough circles to match your quantity of snails. With a fork, prick the centre of the dough several times (see note). Place on the baking sheet and refrigerate.
  3. Cut the tomato caps. Cut a thin slice at the base so they stay in place. Remove the flesh with a small melon baller. Set aside.
  4. In a skillet, melt the butter with the garlic. Add the snails and cook for about 1 minute while stirring. Add the chives. Season with pepper. Stuff each tomato with a snail. Set aside.
  5. In a bowl, combine the sour cream and mustard. Brush over each circle of dough. Top with the stuffed tomatoes. Drizzle with the remaining garlic butter. Bake until golden brown, about 20 minutes. Season with salt and pepper. Serve lukewarm as an hors d’oeuvre. 



Note

Prick the dough thoroughly, because the tomatoes can easily fall on the side while baking. Simply place them back when arranging them on a serving platter.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum