Parmesan tartlets recipe

INGREDIENTS

• 1 mozzarella di bufala, sliced
• 1 bunch wild rocket, to serve
• 1 handful of chervil sprigs, to serve
• 8 slender asparagus stalks, preferably wild
• 5 extra virgin olive oil
• tbsp lemon juice
• 1 bunch of basil
• tbsp lemon, juice only
• 1 toasted pine nuts
• 0.5 small handful parmesan, grated
• 30 cloves garlic
• g extra virgin olive oil
• 1 salt and pepper to taste
• 2 plain flour
• 70 butter
• ml parmesan, grated
• 1 salt and black pepper
• pinch ripe plum tomatoes, blanched and skinned
• 400 garlic clove, thinly sliced
• g olive oil, for brushing
• 150 salt