GRTA Cherry Tomatoes

Mushrooms stuffed with vegetables.

Nice for an aperitif!

Ingredients for 4 people:

• 1 x button mushroom (250gr)
• 1 x onion
• 1 x cherry tomatoes

1. Clean the mushrooms. Using a spoon, remove the stems from all the mushrooms and keep them.
2. Peel a large onion, slice it finely and fry it over low heat in a pan with a tablespoon of olive oil until the onions start to caramelize.
3. Cut the remaining mushroom stems into very small cubes. Add the chopped mushroom stems into the pan.
4. Wash and dice the tomatoes and add them into the pan.
5. Fill the mushroom heads as much as possible with the preparation using a tea spoon, making a good bulge on top.
6. Bake for 30 minutes at 180 degrees. The vegetables will finish caramelizing and the mushrooms will cook.

Now, it's your turn!

Cherry Tomatoes Tart

If you want to take full advantage of the tomatoes in their peak season, try this recipe from the MagicTeam, you won't be disappointed! 

Ingredients for a 24cm diameter tart :

250gr of GRTA cherry tomatoes
1 shortcrust pastry

In addition, what you will need :

1 garlic clove

3 tbsp olive oil

6 tbsp balsamic vinegar

salt and pepper

Preparation :

1. Cut the cherry tomatoes in half and salt them, stir gently and leave to drain for 30 minutes in a bowl.

2. Collect the juice they have released and set aside.

3. Oil the bottom of a pie dish, arrange the tomatoes cut face down and season (for example with oregano, Herbes de Provence or simply salt and pepper).

4. Cover the tomatoes with the spread shortcrust pastry. Poke a hole in the middle of the dough to create a steam outlet.

5. Bake in a ventilated oven at 180° C for 30 minutes. Check the cooking from time to time. If the pastry browns too quickly, you can cover it with aluminum foil for a few minutes.

6. Remove the dish from the oven and let cool for 15 minutes. Quickly flip over the pie on a clean plate.

7. Collect the cooking juice from the bottom of the pan, mix it with the tomato juice collected in point 2, a minced clove of garlic, 2 tbsp of olive oil and 6 tbsp of balsamic vinegar. Reduce over low heat until syrupy.

8. Coat the tomatoes with the hot syrup.

9. Serve hot or warm, with a green salad on the side for example.

It's ready !

The MagicTip: cary the flavors according to your taste, you can add cheese, aromatic herbs, onion, garlic, etc. Let your imagination run wild.

If you try this recipe, let us know how you found it, the MagicTeam will be happy to read your feedback!

A bowl of full of color and freshness!

For 4 persons, this recipe contains:

250 gr quinoa

1/2 cucumber

10 cherry tomatoes

1 lemon

1 bunch of parsley

In addition, what you will need:

4 tbsp. olive oil

1 tsp. salt

Preparation:

1. Rinse the quinoa under the tap of fresh water before cooking it in salted water for about 15 minutes. Once cooked, drain and cool in a colander.
2. While the quinoa is cooking, rinse the tomatoes and quarter them.
3. Peel the cucumber and cut it into small cubes.
4. Chop the parsley and place it in a small bowl. Add the oil, lemon juice and salt and whisk to create a lemongrass.
5. Combine the cooked quinoa, vegetables and lemon grass in a bowl and serve chilled.

It’s ready !

MagicTip: turn this salad into an "oriental tabbouleh" by simply replacing the parsley with cilantro, mint, or both!

Allergens: contains tomatoes.