Vegetable tarts
Instructions
Peel the carrots, wash them, cut them into cubes.
Separate the cauliflower into small bunches, remove tough stems, wash carefully the bunches.
Put the carrots and cauliflower in a steamer without mix and cook for about fifteen minutes, until they're tender.
Meanwhile, heat the oven to 230° c (thermostat 7).
Butter six ramekins, flatten the dough with the rolling pin and covered with stencils.
Thorns the dough with a fork, cover with aluminum foil and dried beans.
Bake and cook for ten minutes.
Peel the garlic and onion and mince fine.
Clean the mushrooms and cut them into slices.
Melt 25 g butter in a pan, let them jump to fire moderated the onion and garlic for 5 minutes, stirring occasionally.
Add the mushrooms and simmer again for three minutes.
Remove the tarts from the oven.
Lower the oven temperature to 200 degrees (thermostat 6).
Remove the aluminum foil and dried beans.
Melt the remaining butter in a small saucepan, add the flour, stir, add little by little the cream without ceasing to stir.
Add the nutmeg and Bay leaves and bring to the boil.
Remove the Bay leaves, add salt, pepper, marjoram.
Pour into the pan the carrots and cauliflower, stir.
Spread the preparation in tarts, cover with the sauce, infornatele and simmer for fifteen minutes.
Gently put the tarts, posatele on a platter and serve immediately.
These Tarts are an original appetizer and nutritious.
Ingredients and dosing for 6 persons
- 2 carrots
- 250 g of cauliflower
- == 1 small onion
- 1 clove of garlic
- 50 g of mushrooms heads
- 300 g of pectin
- 40 g of butter
- 1 tablespoon of flour
- 25 cl of cream
- 1 pinch of nutmeg
- 2 leaves of laurel
- 1 teaspoon of marjoram
- Salt
- Pepper
- For the molds:
- 20 g of butter