Tomato and cheese tart, shrimps and maple

• 60 g lettuce
• 60 g parmesan
• 12 shrimps
• 200 g of mozzarella
• 800 g greenhouse tomatoes
• salt and pepper
• 60 ml duck fat
• 1 sprig of fresh thyme
• 1 clove of garlic
• Salt and granulated maple sugar

For the sauce

• 90 g basil leaves
• 60 g grated Parmesan
• 2 cloves garlic
• 210 ml olive oil
• 30 ml of Maple syrup
• Salt and pepper
• Puff pastry

1. Sort the lettuce, cut the Parmesan into shavings, peel the shrimps, keeping the end of the tail, and fry them in olive oil - set them aside
2. Cut the mozzarella into slices and set aside
3. Peel and seed the tomatoes, cut them into quarters. Pass them in salt and sugar, let them drain for 1 hour then drain them
4. Put it on a baking sheet with aluminum foil. Drizzle with olive oil and sprinkle with fresh thyme and chopped garlic
5. Bake for 1 hour at 100 °
6. For the sauce, mix the basil, parmesan, garlic, oil, maple syrup, salt and pepper
7. Cut a rectangle of puff pastry measuring 20 cm by 10 cm and prick with a fork
8. Cook it and once cooked, divide everything into rectangles of 6 cm by 15 cm and brush with sauce
9. On each base of dough, mount the mozzarella slices alternately with the candied tomatoes and place in the oven at 180 ° the time to melt the mozzarella.
10. On the bottom of the plate, arrange a little balsamic vinegar in an aesthetic way
11. Place the tart, add a handful of salad on top and finish with the skewered shrimp and the parmesan shavings
12. Drizzle with a drizzle of sauce