Technical Stages :
- Cut the carrot and the courgette in thin sticks.
- Using a plain round or fluted cookie cutter, cut 20 disks of 6 cm diameter and roll them out using a rolling pin.
- Mix butter and chopped garlic clove.
- Spread bread disks with this garlic and butter mixture.
- Place the bread disks in the molds. To do this, we prefered to use FLEXIPAN flexible molds.
- Bake in hot oven 180 °C for 10 minutes until the bread is browned.
- Stuffing: In a saucepan, in oil for one minute grated ginger and thinly sliced spring onions.
- Add carrot, courgette and cauliflower cut into small heads.
- Cook for 5 minutes until vegetables are tender.
- Add mustard, basil and chives. Season and mix thoroughly.
- Pour one spoonful of vegetable stuffing in each tarlet.
- Serve warm.
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The essentials
To make this recipe, some of these items will be required: