Name: Escargot and Garlic Stuffed Tomato Tart
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 24, approximately
Ingredients: 1/2 lb (225 g) thawed and cold puff pastry; 24 cherry tomatoes; 1/4 cup (60 ml) butter; 2 cloves garlic, finely chopped; 1 can 200 g snails, rinsed and drained (about 24 snails); 1 tablespoon (15 ml) chopped fresh chives or thyme leaves; 2 tablespoons (30 ml) sour cream; 1 1/2 teaspoon (7.5 ml) Dijon mustard

Note from Ricardo

Prick the dough thoroughly, because the tomatoes can easily fall on the side while baking. Simply place them back when arranging them on a serving platter.

Looking to save time while preparing this recipe? Find the RICARDO Pure Butter Puff Pastry at IGA grocery stores.

Escargot and Garlic Stuffed Tomato Tart

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note