Puff Pastry Tartlet & Crunchy Seasonal Vegetables
Prep: 20 minutes
Servings: 1 box of 48 pieces
Ingredients
- 48 Pidy Quiches 11cm low edges (758.03.052)
- 800 g cooked red peppers
- 800 g candied tomatoes
- 800 g ricotta
- 24 pink radishes
- 24 round radishes
- 8 red meat radishes
- 16 white asparagus
- 240 g peas
- 24 mini carrots
- 8 fennels
- Pea shoots
- 240 red verbena flowers
- Salt & pepper
Chef's Tips
Arrange the tart just before serving to enhance their freshness.
Preparation
-
1
Blend the peppers, candied tomatoes, ricotta, salt, and pepper, and transfer to a piping bag with a smooth nozzle.
-
2
Cook the peas for 3 minutes in simmering salted water.
-
3
Cut all raw vegetables into thin slices with a mandolin.
-
4
Fill the bases with the pepper mixture.
-
5
Carefully arrange the vegetables to create a delicate little garden and finish with shoots and flowers.
Subscribe to Our Newsletter
Get the latest updates and exclusive offers from Pidy.