Nothing sexier than pretty boots of fresh vegetables that flourish on the market stalls. Well, yes it is spring and, incidentally, soon the summer and it is the opportunity to have fun with all these beautiful vegetables. A tart and simply vegetables just frozen for a crunchy…
Choose a flaky pastry, good quality, your pie will be even better !!!
Enjoy with why not a good fresh goat cheese.
A fine pastry tart with spring vegetables
- 1 roll of puff pastry
- 1/2 bunch small turnips, new
- 1/2 bunch fresh onions
- 4 small carrots with tops
- 8 radishes
- 50 g butter
- 1 pinch of sugar
- 1/2 bunch of chives
- Sunflower seeds, pumpkin…
- Salt and pepper
Preheat the oven to 180°.
Roll out the puff pastry flat and then stick it. Bake 15 minutes, then set aside.
Wash the vegetables and cut them nicely, and vary the volumes. Keep the tops of radishes and turnips.
Put the vegetables in a pan with the butter, pinch of sugar, salt, pepper and water to mid-height. Cover the surface with a sheet of parchment paper the size of the pan. Let cook to a simmer for 15 minutes.
Put the tops aside with a drizzle of olive oil in a pan and let them just jump.
Snip the chives and made toaster the seeds.
Arrange the leaves over the pastry and then the vegetables. Put the chives and the seeds from above.