As I recounted in my last post , many of us find ourselves in Lozere for nice family vacation. Besides the beautiful walks in the area we shared many meals with everyone and especially the traditional leg of lamb.
And when we invite thirty people to share the leg of lamb, entries are welcome dinner: wild blueberry pie and clafoutis plums for dessert, beans simmered to accompany meat and some sweets for the cocktails. As you understood, I was responsible for him.
I am part of a common basis for the 3 cakes and then I made with simple ingredients to give 3 different flavors:
- the Italian with sundried tomatoes, toasted pine nuts and basil;
- the English with red pepper, diced roasted turkey and thyme;
- the French with green olives and ham.
Trio aperitif cakes
For twenty people.
Preparation time: 25 minutes.
Cooking time: 1 hour + 35 minutes.
For the filling (preparing to perform at least 1 hour in advance)
- 2 small tomatoes 1 handful of pine nuts
- few basil leaves
- 1 red pepper 1 small
- turkey cutlet
- few fresh thyme leaves 50g
- green olives 2 slices of ham
Expand tomatoes into wedges, spread them on a sheet of parchment paper on baking sheet and bake for an hour time to make the confit tomato wedges and drained of their water.
Toast pine nuts in a skillet dry.
Expand turkey escalope into very small pieces and fry in a hot pan with a little olive oil.
Expand remaining ingredients in small pieces.
For the base
- 4 eggs 200g flour 100g
- Cantal (or other hard cheese) grated
- 10cl olive oil
- 10cl milk 1 bag Yeast
- a pinch of salt, pepper
For 3 cakes
Divide the dough into three cake equally.
Add sundried tomatoes, pine nuts and basil in the first.
Add turkey pieces sautéed red pepper into small dice and thyme in the second.
Add olives and ham in the third.
Pour into small aluminum pans and bake for at least 35 minutes, the cakes are cooked when a knife inserted into it comes out clean. Serve cold.
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