Tartlets with roasted topinambours and ricotta

Ingredients

For 4 servings

• •1 1 Broken paste(s)
• •500 g 500 g Topinadum(s)
• •15 cl 15 cl Half-skimmed milk
• •Salt
• •Pepper
• •150 g 150 g Ricotta
• •1 c. à soupe 1 Tbsp. Chiseled Aneth
• •0 0 net Olive oil
• •2 c. à soupe 2 tablespoons Chiselled chivesbrush
• •1 1 Yellow lemon peel
• •1 c. à soupe 1 Tbsp. Capers

Method

1. 1.Cooking topinambours
2. 2.Start by carefully peeling the topinambours, then place them whole in a saucepan with a milk flask. Cook with small simmers until the topinambours become tender under the tip of a knife. Drain them delicately and reserve, making sure not to break them for the rest.
3. 3.Preparation of dough
4. 4.Preheat your oven to 200°C in rotating heat mode. Spread the broken dough on a floured worktop and then cut several discs using a piece cutter. Place these discs on a plate covered with baking paper, cover them with a second sheet of paper, then place a second heavy plate over it to prevent the dough from inflating during cooking.
5. 5.Preparation of roasted topinambours
6. 6.When the topinambours are warm, detail them in regular quarters. Put them down on the top plate. Add a fillet of olive oil and a pinch of salt and pepper. This step guarantees golden and crispy pieces that will reveal all their flavor after cooking.
7. 7.Bake
8. 8.Slip the set into the preheated oven for 20 to 25 minutes. The dough discs will be baked flat and will win a nice golden crisp, while the areas of topinambours, roasted in heat, will become crispy and slightly caramelized. Let cool for a few minutes before proceeding to the next step.
9. 9.Preparation of lining
10. 10.In a bowl, relax the ricotta, incorporating a fillet of olive oil, aneth or chiseled parsley, salt and pepper. Mix until you get a smooth texture. Put the preparation in a socket pocket to facilitate further dressing and book as cool.
11. 11.Dressage and service
12. 12.When the dough discs are warm, put the seasoned ricotta on top. Sprinkle with capers, freshly chiseled chives and add lemon zests to bring freshness. Serve immediately to appreciate the contrast of textures.