Ingredients
- 100g puff pastry
- 1 potato
- 100g soy sauce
- 20 g of honey
- 30g butter
- 50 g lemon juice
- 20 g of raw cream
- 2 carrots
- 1 small pumpkin
- 3 brussels sprouts
- 1/2 cauliflower
- 2 garlic cloves, peeled and crushed
- 1/2 bunch of thyme
-
herbs of your choice
-
oil
Preparation
-
Peel the potato and cut it into cubes. Marinate it in soy sauce with a little water for 2 hours.
-
Roll out the puff pastry to 2 mm thickness. Reserve in the fridge.
-
Drain the potato cubes, mix them with the honey and place them in a greased mold. Cover with the puff pastry. Bake for 20 min at 140°C (th. 4-5), then continue cooking for 20 min at 170°C (th. 5-6). Let cool before unmolding.
-
Meanwhile, melt the butter. When it is brown, deglaze with 30 g of lemon juice. Mix the raw cream with the remaining lemon juice.
-
Take a few thin shavings of carrot and pumpkin, and a few very thin slices of Brussels sprouts.
-
Cut the carrots into wedges, the pumpkin into quarters, the Brussels sprouts into 2.
-
Remove the tops from the cauliflower. Gather the cut vegetables on a greased baking sheet and season them with oil, salt, pepper, garlic and chopped thyme.
-
Bake for 20 min at 180°C (th. 6).
-
Place the lemon cream on the base of the tart. Cover with the roasted vegetables then the raw vegetable shavings. Drizzle with brown butter and top with chopped herbs.