CAPONATA TART

cost
difficulty
hot
Recipe
This recipe, from Sicilian and Mediterranean cuisine, is perfect for a buffet! The caponata will delight summer vegetables lovers and will be the perfect filling for our Délifrance A La Folie! savoury baskets!
Preparation : 30 min
CAPONATA FILLING
Cut all the vegetables into very small pieces (3 mm).
Fry separately in a pan with olive oil except for eggplant, which you start frying then add tomatoes on top to hydrate the eggplant with tomato juice.
Mix the baked vegetables with pesto and season.

PARMESAN DISC
On a baking sheet, make small spots of parmesan with a tea spoon
(2g each, approximately size of tart shell).
Bake around 10 mn in a very hot oven (220°C/428°F) until it gets a golden colour.
Dressing : 10 min
1.Fill Délifrance A La Folie! savoury tart shells with caponata (12 g per unit)
2.Add sprouts on the top then add a parmesan disc
3.You can also use Délifrance A La Folie! savoury baskets
Chef's tip
This recipe, inspired by Sicilian and Mediterranean cuisine, is perfect for a buffet. If you fill the shells in front of customers, you can also reheat the caponata topping slightly for more flavour.