Summer Menu: Tomato‑Mozzarella Tartlets, Chicken Caesar Salad and Red Fruit Tiramisu

Ingredients

• 12 unités Pre‑baked tartlet shells (shortcrust or puff pastry shells)
• 200 g Ricotta (plain)
• 30 ml Green pesto (homemade or store‑bought)
• 70 g Grated Parmesan (plus 20 g shaved for garnish)
• 200 g Cherry tomatoes (halved)
• 1 unités Egg yolk (for glazing)
• 1 c. à café White vinegar (just a splash)
• 2 gousses Garlic (crushed)
• 400 g Chicken (strips) (cut into strips)
• 4 c. à soupe Olive oil (for the marinade and croutons)
• à goût Salt
• à goût Ground black pepper
• 1 c. à café Herbs de Provence or Italian herbs (optional)
• 150 g Bread (baguette) (cut into cubes)
• 3 c. à soupe Mayonnaise
• 1 c. à café Dijon mustard
• 4 unités Anchovy fillets (chopped)
• 1 tête Romaine lettuce (washed and torn)
• 250 g Mascarpone
• 200 ml Heavy cream (well chilled)
• 50 g Powdered sugar
• 1 c. à café Vanilla extract
• 1 c. à café Lemon zest
• 200 g Ladyfingers (sponge biscuits) (about 12 pieces)
• 200 ml Red‑fruit coulis (store‑bought or homemade)
• 200 g Fresh red fruits (strawberries, raspberries, blueberries) (cut into pieces)
• 30 g Shaved Parmesan (for the salad)

Instructions

1. Prepare the tartlets

   Cut each tartlet shell into a square, trace a circle in the center with a cutter so it doesn't exceed the filling.

   Time: PT5M

2. Prepare the ricotta‑pesto filling

   In a bowl, mix the ricotta, pesto, a pinch of salt and pepper. Incorporate 30 g of grated Parmesan. Stir with a fork until a homogeneous consistency is achieved.

   Time: PT5M

3. Fill the tartlets

   Place a tablespoon of filling in the center of each circle, add a few shaved Parmesan pieces, then arrange two halves of cherry tomato on top.

   Time: PT5M

4. Bake the tartlets

   Place the tartlets in the preheated oven at 180°C for 20 minutes, then extend to 25 minutes until the edges are golden.

   Time: PT25M

   Temperature: 180°C

5. Final glaze

   Remove the tartlets, brush the tops quickly with the beaten egg yolk mixed with vinegar, then return to the oven for 2 minutes for a nice shine.

   Time: PT5M

   Temperature: 180°C

6. Marinate the chicken

   In a bowl, combine the chicken strips with crushed garlic, 2 c. à soupe olive oil, salt, pepper and Herbs de Provence. Let rest for 5 minutes.

   Time: PT5M

7. Cook the chicken

   Heat a skillet over medium heat, add the marinated chicken and cook 8‑10 minutes, turning regularly until nicely browned and cooked through.

   Time: PT10M

   Temperature: medium heat

8. Prepare the croutons

   Toss the bread cubes with the remaining olive oil, remaining garlic, salt, pepper and herbs. Spread on a sheet and bake at 200°C for 10 minutes until crisp.

   Time: PT10M

   Temperature: 200°C

9. Prepare the Caesar dressing

   In the blender bowl, combine mayonnaise, mustard, chopped anchovies, 30 g grated Parmesan, a splash of lemon juice, salt and pepper. Blend until smooth.

   Time: PT5M

10. Assemble the Caesar salad

    In a large bowl, toss the torn romaine, warm chicken, croutons, Caesar dressing and sprinkle with shaved Parmesan. Serve immediately.

    Time: PT5M

11. Prepare the tiramisu cream

    In a bowl, whisk the mascarpone with the well‑chilled heavy cream, powdered sugar, vanilla and lemon zest until a firm whipped cream forms (about 5‑7 minutes).

    Time: PT10M

12. Assemble the tiramisu

    Line the bottom of a rectangular dish with ladyfingers quickly brushed with red‑fruit coulis. Spread half the cream, arrange fresh red fruits, repeat with a second layer of ladyfingers, cream and fruit. Smooth the top with a spatula.

    Time: PT15M

13. Chill

    Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours before serving.

    Time: PT4H

    Temperature: 4°C

Nutrition Facts

Calories

1850

Protein

80 g

Carbohydrates

150 g

Fat

80 g

Fiber

12 g