Panisse tartlets with tomatoes and basil in olive oil

Huile d'olive de Provence PDO
Intense flavour
Tartelettes de panisse tomates - basilic à l’huile d’olive
A PDO
Preparation
30 min
A PDO
Resting time
1h
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Starter Vegetarian Gluten-free Summer

Ingredients

A PDO
For 8 personnes
For the panisses:
  • 250g of chickpea flour
  • 1 litre of water
  • 2 tablespoons of full-flavoured olive oil
  • clove of garlic
  • 1 handful of coarse salt
For the filling:
  • 300g cherry tomatoes
  • ½ bunch of basil
  • 2 tablespoons of full-flavoured olive oil
  • 1 ball of mozzarella
  • 1 clove of garlic
  • Salt, pepper

Tip

We recommend a full-flavoured olive oil; here are a few suggestions: PDO Aix-en-Provence, PDO Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an oil made from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …

Instructions

  • Prepare the panisses: in a large saucepan, heat the water with a generous pinch of salt, the garlic clove and the strong-flavoured olive oil. When the water starts to boil, remove the pan from the heat and pour in the chickpea flour, stirring constantly with a whisk. As soon as the flour has absorbed the water, return the pan to a low heat.
  • If the mixture is too lumpy, blend it with a hand blender.
  • Stir continuously for 10 to 15 minutes until the mixture thickens. Immediately pour the mixture into a large Pyrex-style tart tin. Leave to cool, then chill in the fridge for 1 hour.
  • Once the dough has set properly, cut it into small discs or cubes.
  • Brown them in a frying pan with a splash of full-flavoured olive oil. Set aside on kitchen paper.
  • Prepare the topping: cut the cherry tomatoes into quarters. Finely chop the basil. Crush the garlic. Cut the mozzarella into small cubes. Mix everything together, add the full-flavoured olive oil, and season with salt and pepper.
  • Spread the tomato, basil and mozzarella mixture over each panisse. Serve with a salad dressed with olive oil as a complete starter or simply as an appetiser!

Tip

We recommend a full-flavoured olive oil; here are a few suggestions: PDO Aix-en-Provence, PDO Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an oil made from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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