CAPONATA TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE
Hot or cold COLD
Main ingredient Vegetables

Ingredients

FOR 20 PORTIONS

CAPONATA FILLING
- Eggplant
: 50g
- Tomatoes : 50g
- Assorted Bell Peppers : 50g
- Zucchini : 50g
- Carrots : 25g
- Green Pesto : 25g

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
- Grated Parmesan
: 40g

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
- Sprouts
: 20g

Method

  • DRESSING
    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

    Discover the Délifrance A La Folie! range

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.

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