Tart of tomatoes and pistacchio paste
Since I received this pistacchio paste I mentioned last time, I have been exploring possibilities to use it .... sure desserts or bread or green pasta .... but no, what about using it a bit differently. Yes, for example replacing basil in some instances.
This is actually how I came to this simple recipe last night. I took something I did (and posted) sometime ago and changed to accommodate a change in ingredient. The result is a tart with a delicate and special taste worth of being served in a restaurant as starter. Simply stunning.
Labels: starter, vegetarian
posted by The Food Traveller at 12:04 PM
3 Comments:
Molto invitante questa tarte! Adoro i pistacchi. Quest'anno a Roma ho trovato finalmente la pasta di pistacchio che si usa in pasticceria. Ma non credo che vada bene per una preparazione salata.
Bellissima la luce della foto.
A presto, Alex
Potrebbe andare bene .... quella ch usa va bene anche in pasticceria, ma e' pura (=e' fatta di soli pistacchi passati al mortaio).
I think it would be delicious also with walnut-paste! ;-)
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