Recipe: Mini Melon Tatin

1- Cook the bacon slices in the oven for 15 minutes at 200°, remove them and let them dry.

2- Next, cut the melon into fine brunoise (fruit garnish cut into small dice).

3- In a sauté pan, make a caramel with the sugar and butter, add a pinch of thyme and the melon. sauté until you obtain a beautiful golden color.

4- After cooking, drain the melon to remove excess juice and let cool.

5- Preheat the oven to 200° (th6-7).

6- In a tartlet mold (teflon or flexipan), pour the melon and cover with puff pastry cut into a round shape with a cookie cutter, and with a brush apply some egg wash (egg yolk diluted with a little water). 10 minutes of cooking at 200° is enough.

7- Once the tarts are removed, wait 5 minutes before unmolding them. During this time crush the bacon slices to create the same texture as breadcrumbs and sprinkle over the inverted tart.
Recipe proposed by chef Benoît Charvet.