Summer salad with crunchy seeds

Ingredients / 6 people

6 shortcrust pastry bases with seeds D100

Mixed young lettuce

12 cherry tomatoes

12 black olives

3 slices of dry ham

100g of comté cheese

Balsamic vinegar

olive oil

Pine nuts

Difficulty : medium
Preparation : 20 mn
Cooking : 15 mn
Total Time : 45 mn

Step 1:
Bake the tart shells for 15 minutes at 165°C in a pre-heated oven. Cut the cherry tomatoes in half, dice the Comté cheese and shred the ham.

Step 2:
Place the sprout mixture in the bottom of the tartlets and add the various ingredients: cherry tomatoes, diced comté, shredded ham and black olives.

Step 3:
A few pine nuts, a dash of olive oil and balsamic vinegar and it’s ready to eat.

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