Servings:
4
Prep time:
15
INGREDIENTS
- - 250 g of fresh puff pastry
- - 80 g of spinach
- - 1 egg
- - 1 egg yolk
- - 6 radishes
- - 2 carrots
- - 1 tablespoon marjoram
- - 1 teaspoon of mustard
- - 150 ml of soy, milk
- - Extra virgin olive oil
- - Balsamic vinegar
- - Pepper
- - Salt
- - Mixed vegetables
INSTRUCTIONS
- Cut the dough into rounds large enough to line the small tart molds, already covered with baking paper. Prick the dough in the molds with a fork, then cover with a second disc of baking paper and place on it an even layer of dried legumes. Bake for 10 minutes, then remove the vegetables, paper and let cool the tartlets.
- Gather in a bowl the egg and egg yolk, milk, the mustard and marjoram. Add salt, pepper and beat vigorously with a small whisk. Divide the mixture in tartlets and put them in the oven at 200 ° C for about 10 minutes, or until the egg is well congealed.
- Divide the radishes into thin rounds. Cut the carrots into thin ribbons. Mix the spinach, radishes and carrots.
- Season the salad with a vinaigrette made with 3 tablespoons of olive oil, a tablespoon of balsamic vinegar, salt, pepper and distribute it in the cold tartlets.
