Prepare all the ingredients.

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 this garlic and butter mixture on bread disks.

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.