Cherry Tomato Confit and Escargots on Puff Pastry
Cherry Tomato Confit and Escargots on Puff Pastry
Ingredients
- 12 cherry tomatoes, halved
- 1 tbsp (15 ml) olive oil
- ½ tsp sugar
- Salt and pepper
- 1 egg, lightly beaten
- 1 tbsp (15 ml) water
- ½ lb (225 g) store-bought frozen puff pastry, thawed
- 1 small shallot, chopped
- 2 tbsp (30 ml) olive oil
- 1 can (4 oz/115 g) escargots, rinsed and drained
- 3 tbsp (45 ml) pastis or other anise liqueur
- Fresh tarragon leaves, to taste
Instructions
- With the rack in the highest position, preheat the oven’s broiler.
- On a baking sheet, place the cherry tomatoes, cut side up. Drizzle with the oil. Sprinkle with the sugar. Season with salt and pepper. Broil for about 5 minutes or until the tomatoes start to caramelize and have wilted. Set aside.
Cherry Tomato Confit and Escargots on Puff Pastry