Chaud-froid vegetable tartlet

Publiée le 21/07/2015




    Shortcrust pastry:
  • 250g of flour
  • 1 egg yolk
  • 125g of butter
  • some water and salt

  • 4 medium carrots
  • 4 leeks
  • 1 rutabaga
  • 1 fresh garlic (with green)
  • 2 Paris mushrooms
  • Grapeseed oil
  • Salt pepper

Start the shortcrust pastry:

Blend in a food processor and let stand one hour in a plastic film.
Then you slice it in half, a piece in the freezer for another time and another you share in 4. You have to lay out each piece into a pie pan and cook them. Then you have the vegetables harmoniously in, salt, pepper and lastly you add a dash of grapeseed oil  just before serving.

If you put a meat accompaniment add a little gravy on tarts.

Cook the vegetables in the wok without fat
Leeks: cut into sections
Carrots: cut into 3
Rutabaga: cut into thick strips

5 minutes before the end of a cooking, vegetables should still be a little crisp, add a little grapeseed oil, and decrease the fire because the oil should not exceed 140 °.
Keep warm and arrange the vegetables as soon as tarts are baked.

Good tasting !

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