And if I revisited… the MOZZARELLA TOMATO 🍅

I’m offering you a creation invented as I went along in the kitchen 😅: Ely’s tomato-mozza-truffle-pesto tart (just that 🫣🤪!) Well come on I’m revealing what I put in it… and to think this all started with an offer on truffle burrata with @yummybox.tech!

THE RECIPE 🥧
– Pesto shortbread
– Pesto sauce
– Truffle burrata cream
– Compote of elongated tomatoes
– Duo of fresh tomatoes
– Diced mozzarella di buffala
– White truffle olive oil @giulianotartufi
– Truffle salt
– Truffle balsamic vinegar reduction @giulianotartufi
– 5 berry blend @terreexotique

You’ll find all these references at my favorite grocery store @lechateau.martinique, and you’ll get 10% off all these products until May 8, with the code ELY.

THE STORY BEHIND THE RECIPE 😁
There was a special on truffle burrata at the grocery store @lechateau.martinique €3.54 per truffled burrata!!!! So I took 3, as well as a tray of mozzarella di buffala and the 3 varieties of tomatoes they had: elongated, orange bunch and multicolored cherry. 🙃

My first thought was to make something similar to an appetizer that had titillated me at a restaurant in St Martin… Mozzarella pannacotta with pesto, tomato salad and basil sorbet.

I start with a verrine: truffled burrata cream, confit tomato coulis, mozzarella ice-cream and pesto Crumble…
one thing leading to another…
– the coulis became a tomato jelly, then a tomato compote between a tomato caramel and confit tomatoes
– the Crumble became a shortbread tart base
– I was too lazy to make the ice-cream, so it’ll just be diced, it’s good enough as it is and I was afraid of losing the already light taste.

Do you like the combination of tomatoes, mozzarella and pesto?