Tarte fine aux tomates, chorizo et chevre frais

This month I am back at "le froid", the garde manger and patisserie section, where all starters and desserts are prepared and plated. Whenever I get to do a new "entrée du jour" or "plat du jour" like the one today I think I have won the lottery by working in this bistrot. Who needs a two star Michelin recipe ?! I love those simple, easy and quick to make but beautiful and tasty ideas, and I keep track of them in a little notebook, for potential later use in my own place....

Today the special starter was a "tarte fine" : tomato slices, chorizo (spicy Spanish sausage) and goat cheese arranged on puff pastry. And I got to make them !

For the special of the day we usualy prepare 10-20 pieces. This is my "workbench" this morning. They were finished in the oven before the service by 11 a.m.. Then during service, when there was a customer order simply put a minute under the salamander (grill) again to reheat, with a tiny heap of salad in the center.

The chorizo looks a little bit burnt, but the chef insisted that I leave the tartes that long in the oven, to make sure the dough "puffs" up correctly. I really would have liked to take it out a little bit earlier...

Unfortunately, out of the 30 clients or so that we had today, only 3 ordered this starter special. A pity, because the combination while it is surprising and maybe not so common, tastes simply delicious. So the starter of the day turned into an "amuse bouche" for the dinner service tonight (last photo), and probably becomes the staff meal tomorrow....

Comments

[Bolli]

Die gefallen mir!

Köstlich!!!!