Tart with Layers of Artichokes, Carrots and Daikon with Arugula Cream

Servings: 4
Prep time: 25
Cooking time: 20
  • - 5 artichokes
  • - 350 g of daikon
  • - 2 carrots
  • - 50 g of arugula
  • - 0.50 lettuce
  • - 1 clove of garlic
  • - 10 sage leaves
  • - 1 sprig of rosemary
  • - Extra virgin olive oil
  • - Salt
  • - Pepper
  • - Curry
  1. Finely chop the sage and rosemary, then stir in 2 tablespoons of olive oil
  2. Peel the artichokes carefully, slice and emerge them in water acidulated with lemon juice. Drain and season with the herb oil and a pinch of salt, then transfer them to a pan, put the lid on and cook for about ten minutes
  3. Slice the daikon and season with 1or 2 tablespoons of olive oil, a pinch of salt and the very finely chopped garlic. Put and cook over medium heat for 5 minutes in a pan with the lid on.
  4. Reduce the carrots into slices and cook on steam for 5 minutes, then sprinkle with a little salt and a generous sprinkling of curry
  5. Chop and mix the arugula finely with 2 tablespoons of oil and a little water necessary to obtain a rather liquid seasoning, salt and eventually some pepper.
  6. Arrange in a ring mold (or 4 small if preferred) a layer of artichokes, then one of daikon and finish with a layer of carrots. Press with care. Turn out the cake gently, sprinkle with green sauce and serve with the arugula.