Recipe(tried): Recipe as whished ... Tartes

Tartes:

1 Tbsp. Olive Oil
2 Tbsp. Shallots diced
200 grams peeled Tomatoes
some garlic
3 leafes white Gelatine (or equivalent mass of powdered gelatine)
200 grams Mozarella Cheese

Rucola (?)Pesto: (Rucola is a special Italian Green Salad, very spicey, tastes qutie nutty) if you cannot get it, you'll have to stick to basil

1 bunch of Rucola leaves
100 ml Olive Oil
Salt and Pepper
30 grams Parmesan Cheese, finely grated
20 grams Pine nuts (or pumpkin kernels) finely grated
1 glove of garlic

Heat olive oil in pan, lightly brown shallots, add Tomatoes, let limmer on low heat for ca. 10 min. Add garlic, salt, pepper. Let soak gelatine in cold water for ca. 4-5 mins, press water out, dissolve in warm tomatomass. Let cool. Cut Mozarella in thin slices.
Line small forms (in case you do not have special ones, take small coffee cups) with plastic foil, and alternately put in mozarella slices, and tomato mass. Refrigerate for 4-5 hours. For serving you can easily pull the tartes out by lightly pulling on the edges of the plastic foil.

For pesto:
Wash and dry rucola, puree in blender with olive oil, salt and pepper, add parmesan, nuts and garlic, puree again, taste again for salt and pepper.

For serving: Pull out tartes of forms, put in middle of plate, dress some rucola leaves around, and lightly sprinkle with some aceto balsamic. Put Pesto around
the tartes.

Enjoy!!!
Regards, Martina