A Little Goes A Long Way With This Economical Favorite
Tomato Tartlets
These are our Tomato tartlets, are a great addition to any dinner party. Because of the flavor profile we paired these Horderves with Diamond Dust, a Indica dominant hybrid with an earthy taste that highlights the acidity in the tomato.
To preserve the integrity of the cannabis we are using it right before serving to ensure it will not overcook and burn out any medicinal benefits.
Cannabis is optional, but our recipes are designed to compliment the different profiles of cannabis.
Ingredients
The Recipe
Tomato Tartlet
1 Cup Diced Tomato
1 tbsp non infused oil for cooking
2 tbsp Infused Extra Virgin Olive Oil
½ diced red onion
1 garlic clove diced
1 tbsp fresh Rosemary chopped
2 tbsp bleu cheese
1 sheet Puff Pastry Dough
Salt and Pepper to taste
Yield: 3- 4 servings
Time
• Prep: 15 mins
• Cook: 25 mins
• Total time: 40 mins
Preheat oven to 350 F
Over medium high heat add non infused oil and sliced red onion sauté of 30 seconds and diced tomatoes to pan with salt, pepper and add rosemary. Sauté mixture for 3 mins. Remove from heat slightly cool. Add bleu cheese before placing into muffin tins.
On a floured surface roll out pastry dough to ½ in thick , cut pastry dough into uniform squares that will fit a small muffin tin. Individually place puff pastry squares into muffin tin. Add cooked tomato mixture on top of dough directly into the tin. If any excess dough over hangs gently lay on top of the tomato mixture.
Place in the oven. Cook for 25 mins or until Puff pastry is golden brown, remove from the oven. Cool for 2 mins then drizzle with Infused Extra Virgin Olive Oil and top with scallions if desired.
Show Notes
Chef Jazz (Jazmine Moore) grew up in a unique household. Her mother was both a restaurateur who cooked a wide variety of food and a firm believer of homeopathic remedies. Chef Jazz grew up knowing that foods have their own medicinal properties, and that eating well was the foundation of health.
After Culinary College and wanting to share her unique knowledge with others, she started offering friends and family an “edible experience” designed to provide an elevated dining experience. Her meals and gatherings were a huge hit in Washington DC amongst area patients. After the passing of Initiative 71 (voter-approved ballot legalizing the use of cannabis) it wasn’t long before she was offering this service to serve a wider demographic which gave life to Green Panther Chef. Since then Green Panther Chef has expanded their portfolio to include: Culinary CBD products, Wellness Consulting and Educational Cooking Classes.