As an appetizer or as a highlight of a brunch: all the good reasons (and a recipe) to choose California Plums
Maybe not everyone knows that … nobody grows plums of such high quality as in California. Thanks to the climate, the long hot seasons and the cool evening temperatures, rigorous agricultural standards but above all the variety. California Plums are in fact different from all the others: they come from a French plum graft and have been specifically developed to be dried, because they ripen completely on the tree without fermenting. For two centuries they have been a true excellence, processed and packaged to protect their nutrients and without the addition of sugar – from the Sacramento and San Joaquin Valleys to our tables.
They are excellent for breakfast, as a snack but also in savory recipes with a summer flavor, such as these easy-to-make tartlets and perfect to serve both at the table and for an aperitif standing up. We at La Cucina Italiana California Plums have cooked them like this.
Ingredients for 4 tartlets
200 g goat cheese
160 g goat (goat or cow) 150 g yogurt
80 g Tuscan rigatino (bacon or bacon) 20 g pine nuts
12 California plums
1 sheet of brisée pasta with aromatic herbs
(thyme, parsley, mint) salt – pepper
Preheat the oven to 200 ° C. Cut out 4 discs of shortcrust pastry of 14 cm in diameter and lined them with 4 tartlet molds of 10 cm in diameter. Line them with parchment paper, fill them with dry beans and bake at 200 ° C for 15 minutes.
Mix the robiola, goat cheese and yogurt to obtain a cream. Chop the aromatic herbs and 4 plums and add them to the mixture; season with salt and pepper.
Remove the tartlets from the oven and let them cool. Spread the rigatino slices in a plate and dry them for a few minutes in the oven at 200 ° C.
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