CROISSANT-STYLE SAVOURY SANDWICHES
Cost
Difficulty
Hot
Ingredients
For 1
Croissant Tartine with Pumpkin, Feta & Baby Greens
1 croissant
50 g pumpkin purée (pumpkin, butter or cream, cornflour)
25 g feta
5 g young shoots
Croissant Tartine with Tomato Pesto, Chorizo & Feta
1 croissant
30 g sun-dried tomato pesto
25 g chorizo
20 g feta
Croissant Tartine with Aubergine Caviar & Cherry Tomatoes
1 croissant
40 g aubergine caviar
40 g cherry tomatoes
5 g young shoots
5 g red onion (optional)
Associated Product
Recipe
Discover these croissant-style savoury sandwiches with endless variations. Delicious, modern and original creations made with baked croissants, ideal for lunch breaks or brunches. Each tartine uses the same base, available in three different flavours.
Preparation : 15 minutes
Allow the croissants to thaw for 20 min.
Bake a 60 g croissant in an 11 cm circle (or square) with a baking sheet on top to maintain the shape, at 170°C for 16 min.
Allow to cool in the circle to stabilise the disc.
PUMPKIN, FETA & MICROGREENS CROISSANT:
Preparation of the pumpkin purée:
Cut the pumpkin into cubes and spread out on a baking tray.
Season with salt, pepper and a drizzle of oil.
Bake in the oven at 180°C for 25 to 30 minutes to roast and evaporate the water.
While still hot, blend with 5% butter or cream.
If necessary, add 1 to 2 g of cornflour per 100 g to stabilise.
Cool quickly before use.
Spread 50 g of pumpkin purée on the croissant base.
Add 25 g of diced feta and finish with 5 g of young shoots. Season to taste.
CROISSANT WITH TOMATO PESTO, CHORIZO & FETA:
Spread 30 g of sun-dried tomato pesto on the croissant base. Add 25 g of chorizo slices.
Crumble 20 g of feta cheese on top.
CROISSANT WITH AUBERGINE CAVIAR, CHERRY TOMATOES & BABY LEAVES:
Spread 40 g of aubergine caviar on the base.
Add 40 g of cherry tomatoes, cut in half.
If desired, add 5 g of finely chopped red onion. Finish with 5 g of young shoots.
Bake a 60 g croissant in an 11 cm circle (or square) with a baking sheet on top to maintain the shape, at 170°C for 16 min.
Allow to cool in the circle to stabilise the disc.
PUMPKIN, FETA & MICROGREENS CROISSANT:
Preparation of the pumpkin purée:
Cut the pumpkin into cubes and spread out on a baking tray.
Season with salt, pepper and a drizzle of oil.
Bake in the oven at 180°C for 25 to 30 minutes to roast and evaporate the water.
While still hot, blend with 5% butter or cream.
If necessary, add 1 to 2 g of cornflour per 100 g to stabilise.
Cool quickly before use.
Spread 50 g of pumpkin purée on the croissant base.
Add 25 g of diced feta and finish with 5 g of young shoots. Season to taste.
CROISSANT WITH TOMATO PESTO, CHORIZO & FETA:
Spread 30 g of sun-dried tomato pesto on the croissant base. Add 25 g of chorizo slices.
Crumble 20 g of feta cheese on top.
CROISSANT WITH AUBERGINE CAVIAR, CHERRY TOMATOES & BABY LEAVES:
Spread 40 g of aubergine caviar on the base.
Add 40 g of cherry tomatoes, cut in half.
If desired, add 5 g of finely chopped red onion. Finish with 5 g of young shoots.
Chef's tip
For a gourmet and aesthetic touch, you can use young shoots of different colours, edible flowers or roasted seeds. The base of the recipe is economical, as only ½ a croissant is used per tartine.