Recipe Puff pastry Tart
To make this dish
Ingredient list
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Puff pastry dough219 g Tradition flour
208 g bread flour
8 g fine salt
48 g caster sugar
3 g milk powder
13 g Fresh yeast cube
22 g egg
180 g water
220 g Unsalted 1kg butter Sheet 84% fat
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Mascarpone Cream250 g mascarpone
250 g cream cheese
1/2 Bunch chives
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Topping50 cherry tomatoes
40 Mozzarella balls
1 Bunch chives
SQ ground black pepper
SQ fleur de sel
The right ingredients
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Puff pastry dough
Place all the dry ingredients in the bowl of the mixer, then add the yeast, eggs and water. Knead for 8 minutes on speed 1 and then for 3 minutes on speed 2. Shape the dough into a ball, wrap in plastic film and let rest in the refrigerator for 1 hour. Enclose the butter sheet in the dough and give it two double turns. Roll the dough out to a thickness of 3,5 mm and cut out using a Ø10 cm fluted cutter. Let the dough rise for 1½ hours at 30°C, then bake at 180°C for 15 minutes.
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02
Mascarpone Cream
Combine the mascarpone with the cream cheese and beat lightly with the whisk attachment. Add the chives. Pipe the chive cream cheese onto the baked pastry.
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03
Topping
Cut a few cherry tomatoes and arrange on top of the tart. Arrange the mozzarella balls in the centre. Sprinkle lightly with pepper and fleur de sel. Sprinkle with fresh chives and a basil leaf. Drizzle with olive oil.
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