Recipes
Make puff pastry dough incorporating the butter (repeat folding process 5 times). Cut 500 g of the dough into ten 18 x 7 cm strips. Prick them, then place them on a slightly damp baking tray.
Place a weight across them at an angle so that the puff pastry develops on one side only, in a triangular shape. Bake for 30 min at 185°C (365°F). Remove the weight, spread a little beaten egg on the bottom and bake for a further 10 min.
Blanch each vegetable separately in boiling salted water. Then cool by dipping in a bowl of iced water and set them aside on damp kitchen paper.
Soften 100 g of butter and add the finely chopped herbs, a pinch of salt and pepper. Roll in cling-film and set aside in a cool place.
Heat 30 g of butter and 5 cl of water in a high-sided frying-pan, warm up the mini-vegetables. Drain thoroughly. Arrange the vegetables artistically on the tart. Serve onto heated plates. Garnish with a few dollops of herbs butter at the last moment, and serve immediately.
Suggestions pour le décor : herbes aromatiques, un tour de moulin 4 baies.
