The paths of these two stars have intersected on several occasions due to their association with the luxury brand Bulgari
entertainment6 hours ago
Serves: 4
Ingredients
Heirloom tomatoes (yellow, green, black and red) 3 kg
> Red tomatoes 1 kg
> Gelatin
> Tabasco To taste
> Basil 20 gm
> Olive tapenade 80 gm
> Ricotta cheese 80 gm
> Salt and pepper to taste
> Olive oil 10 gm
Method:
For the tomato gelée:
Take the red tomatoes and blend them with salt and sugar.
Add these in a strainer and keep 200 ml of liquid 'tomato juice'.
Season the tomato juice with a little Tabasco.
Take the gelatin and put these in cold water.
Heat the 'tomato juice' to 50°C; add the soft gelatin.
For the tomato Assorted Heirloom Tomato Tart with Ricotta Cheese and Olive Tapenade:
Take the tomatoes and cut them with a bread knife into very thin slices; arrange them on a tray with clean film. Make sure you use a deep tray, as you will pour the 'tomato juice' over it later.
Place the tomatoes with the different colours accordingly.
Once you have placed one layer of tomatoes, add the salt pepper and chopped basil.
Go on with the next layer until you have four layers in the tray.
Glace the tart with a bit of the tomato gelée.
Keep the tray in a chiller for two hours.
Then, cut carefully into the shape you like; place on a serving plate.
Garnish the tart with olive tapenade, ricotta cheese and basil leafs.
Source: wknd. cookbook
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