You can use any combination of vegetables that take your fancy depending on availability and imagination. You could use the following as a guideline:
For the Parmesan shortbread, put all the dry ingredients in a food processor and whizz to mix everything together.
Add butter and pulse to form a crumb. With the machine running, add egg yolk until it all comes together into a sticky dough. Wrap in clingfilm and place in fridge to rest for minimum of 1 hour.
Roll out the dough so it is fairly thin, cut into discs large enough to line 6-8 individual tart tins.
Line with oven safe clingfilm or parchment and fill with baking beans or rice.
Blind bake at 180°C for 10 mins. Remove beans, lower oven temperature to 165°C and continue to bake for about 5 mins or until evenly golden.
For the pea cream, sweat the shallot and leek with a couple of pinches of salt, in the butter until completely soft, but without colour. Add the cream, bring to a simmer and reduce by a third. Add the peas and continue to cook for 2-3 minutes until the peas are tender.
Pour the whole lot into a blender and blitz until completely smooth.
Check seasoning, then if using straight away keep warm. If making ahead, spread on a tray then refrigerate as quickly as possible to retain the colour.
For the mushroom veloute, sweat the shallot, leek and mushrooms in the butter with a little salt until completely soft and translucent.
Add the herbs and the Madeira, reduce to a syrupy consistency. Add milk and cream then simmer for 5 minutes. Remove the herb stalks, then transfer to a blender and blitz until smooth. Pass through a fine sieve, check seasoning and keep warm.
For the Summer vegetables, bring about 500ml of lightly salted water and 50g of butter to the boil in a small saucepan. Add the leeks or onions, asparagus and peas, simmer for 2 minutes, add the spinach then immediately drain.
To serve your Summer Vegetable, Parmesan Shortbread, Mushroom Veloute Tart place a tart case in the centre of each plate, put 2 or 3 spoonfuls of pea cream into each and top with the cooked vegetables.
Arrange a few raw mushroom and radish slices over each tart along with a few pea shoots. Use a hand blender to froth the veloute a little before spooning over each tart.
You can use any combination of vegetables that take your fancy depending on availability and imagination. You could use the following as a guideline:
For the Parmesan shortbread, put all the dry ingredients in a food processor and whizz to mix everything together.
Add butter and pulse to form a crumb. With the machine running, add egg yolk until it all comes together into a sticky dough. Wrap in clingfilm and place in fridge to rest for minimum of 1 hour.
Roll out the dough so it is fairly thin, cut into discs large enough to line 6-8 individual tart tins.
Line with oven safe clingfilm or parchment and fill with baking beans or rice.
Blind bake at 180°C for 10 mins. Remove beans, lower oven temperature to 165°C and continue to bake for about 5 mins or until evenly golden.
For the pea cream, sweat the shallot and leek with a couple of pinches of salt, in the butter until completely soft, but without colour. Add the cream, bring to a simmer and reduce by a third. Add the peas and continue to cook for 2-3 minutes until the peas are tender.
Pour the whole lot into a blender and blitz until completely smooth.
Check seasoning, then if using straight away keep warm. If making ahead, spread on a tray then refrigerate as quickly as possible to retain the colour.
For the mushroom veloute, sweat the shallot, leek and mushrooms in the butter with a little salt until completely soft and translucent.
Add the herbs and the Madeira, reduce to a syrupy consistency. Add milk and cream then simmer for 5 minutes. Remove the herb stalks, then transfer to a blender and blitz until smooth. Pass through a fine sieve, check seasoning and keep warm.
For the Summer vegetables, bring about 500ml of lightly salted water and 50g of butter to the boil in a small saucepan. Add the leeks or onions, asparagus and peas, simmer for 2 minutes, add the spinach then immediately drain.
To serve your Summer Vegetable, Parmesan Shortbread, Mushroom Veloute Tart place a tart case in the centre of each plate, put 2 or 3 spoonfuls of pea cream into each and top with the cooked vegetables.
Arrange a few raw mushroom and radish slices over each tart along with a few pea shoots. Use a hand blender to froth the veloute a little before spooning over each tart.
