Ratatouille Tartlets using a Thermomix
(5)
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Imagine a culinary symphony where the creamy richness of white pudding meets the vibrant zing of pineapple chutney, all ensconced in a flaky puff pastry embrace. This dish, a delightful nod to the traditional British fare, is like a party for your taste buds, where savory and sweet waltz together in perfect harmony. Originating from the heart of Ireland, white pudding is a lesser-known cousin of black pudding, and it brings a unique flavor to the table that’ll make you rethink your breakfast choices forever. Pair it with the tangy pineapple chutney, and you’ve got an irresistible combination that could even make a pineapple do the cha-cha! Serve it warm, and watch as your guests clamor for seconds, not realizing they’ve just been whisked away to a delightful corner of the culinary world.
Ingredients
- 200 g Pineapple
- 10 g Mustard
- 10 g Butter
- 200 g White pudding
Steps
Pineapple Chutney
- Cut into small pieces, and add 200 g of pineapple in the food processor bowl.
- Add 10 g of mustard, 10 g of butter in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
- Setaside the preparation content.
Tart Base
- Preheat the oven at 180°C.
- Transfer the content of the container on a baking tray.
- Cook in the oven at 180°C during 15min.
- Continue cooking for 5 minutes or until golden brown.
- Remove the content of the oven on a workplan let cool.
Assembly
- Spread the content of the bowl on some dough.
- Slice the white pudding into rounds.
- Place 200 g of white pudding on the dough.
- Serve Warm.
