Tart with roasted and raw vegetables, lemon cream

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

  1. Peel the potato and cut it into cubes. Marinate it in soy sauce with a little water for 2 hours.

  2. Roll out the puff pastry to 2 mm thickness. Reserve in the fridge.

  3. 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.

  4. Meanwhile, melt the butter. When it is brown, deglaze with 30 g of lemon juice. Mix the raw cream with the remaining lemon juice.

  5. Take a few thin shavings of carrot and pumpkin, and a few very thin slices of Brussels sprouts.

  6. Cut the carrots into wedges, the pumpkin into quarters, the Brussels sprouts into 2.

  7. 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.

  8. Bake for 20 min at 180°C (th. 6).

  9. 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.

Similar Posts