Vegetable tartlets

Ingredients

1 Lemon bread slice

Cooked red quinoa x 500 g

Cooked white quinoa x 500 g

Olive oil x 100 g (quinoa + marinade)

Lemon juice x 30 g

Ricotta x 100 g

Tomato confit purée x 50 g

Bunch of Thai basil leaves x 30 g

Pink radishes x 6

Green asparagus spears x 16

Carrot tagliatelle x 16 (mandolin)

Flat-leaf parsley x 30 g

Parmesan shavings x 100 g

Salt, pepper

Brocolis florets x 8

Yellow courgettes x 2

Cherry tomatoes x 16

Instructions and assembly

Cut out 8 discs, each of 6.5 cm in diameter and 8 strips, which are 2 cm wide, lengthways out of the lemon bread slice.
Line the tartlet moulds by placing the bread strips around the sides of the tartlet mould before adding the discs to the bottom.
Brush it all with olive oil.
Bake in the oven for 10 minutes at 180 °C.
Leave to cool before removing from the moulds.
After having cut the vegetables into tagliatelle and round slices, blanch all the vegetables until tender-crisp.
Mix the cooked red and white quinoa together with the olive oil, lemon juice, ricotta and season with salt and pepper.
Make the marinade with the tomato confit purée, olive oil, and finely chopped Thai basil leaves.

Serving

Fill the bottom of the lemon bread tartlets with the quinoa mixture until half full. Then, add the vegetables, arranging them nicely.
Add a dash of the tomato confit marinade and serve.