escargot and maroilles cheese pastries

By Caroline

Rate this recipe 4.1/5 (19 Votes)

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Ingredients

24 esgargot without shells
3.5 oz maroilles cheese*
1 cup heavy cream
salt, pepper,
puff pastry
*f you cannot find maroilles cheese substitute a rather soft strong cheese like Reblochon, Munster, Morbier, etc.

Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 5mins
Cost Expensive

Preheat oven to 350 ° F
Cut puff pastry into rounds with a cookie cutter and bake for 10 minutes.

Melt maroilles in cream.

Sauté the escargot and then add the sauce and heat 5 min.

Top your pastry round with the escargot and add some sauce.

You're watching: VIDEO: Tarte Tatin with Cherry Tomatoes

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VIDEO: Tarte Tatin with Cherry Tomatoes

This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!

In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
Remove from oven, flip upside-down... and enjoy!