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, sweat 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.