Foil Or Rotary Shaver?

Cyril Lignac special week: Pies fine vegetable pesto salad

My last recipe from my special week Cyril Lignac. A nice tart smelling the South ....

Ingredients for 4 tartlets
80 gr green beans 150 gr

green asparagus 4 small artichoke hearts
120 g carrots 120 gr
young turnips
100 gr
peas 120 gr of onions
2 rolls of pastry
2 tablespoons olive oil 4 black olives


4 cherry tomatoes Salt and pepper
4 tablespoons pesto

Peel, trim and wash all vegetables except tomatoes. Do keep that the tips of asparagus.
Cook vegetables in boiling salted water, keeping them crisp. For greens, pass under cold water to brighten their color. Drain.

Preheat oven to 220C. Spread the pasta rolls and cut each pastry with a pastry cutter, two disks about 15 cm in diameter.
Ask these 4 discs on a baking sheet, prick the surface with a fork and place a second plate on first to prevent the dough from rising.
Bake 6 minutes. Remove the plate and cook another 6 minutes.

Reheat vegetables in pan with olive oil. Add the pesto to bind the vegetables.

On each plate, place a disk of puff pastry. Arrange vegetables on the dough, plus a black olive and a cherry tomato.
Drizzle pesto and arugula salad wrap. Add a bit of pesto on the rocket.