Escargot and Garlic Stuffed Tomato Tart 



Escargot and Garlic Stuffed Tomato Tart 



  • Preparation 40 min
  • Cooking 25 min
  • Makes 24, approximately
  • Nut-free
  • Egg-free

Categories

Ingredients

    • 1/2 lb (225 g) thawed and cold puff pastry
    • 24 cherry tomatoes
    • 1/4 cup (60 ml) butter
    • 2 cloves garlic, finely chopped
    • 1 can 200 g snails, rinsed and drained (about 24 snails)
    • 1 tablespoon (15 ml) chopped fresh chives or thyme leaves
    • 2 tablespoons (30 ml) sour cream
    • 1 1/2 teaspoon (7.5 ml) Dijon mustard

Preparation

Note from Ricardo

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.

Personal Note