Roasted vegetable tart served with champ potatoes and a mustard and tarragon sauce.
Preheat the oven to 180'C.
Cut 6 rings of puff pastry the same size as individual pastry moulds.
Peel the red onion and cut into rings 1cm thick. Do not separate the rings.
Cut the fennel in half, remove the tough core and cut into 8 wedges.
Pick the leaves from the thyme.
Place the fennel and red onion onto a baking sheet and season with salt and pepper. Drizzle with olive oil and cook in the oven for 15 minutes until the vegetables are soft.
Make a caramel with the sugar and pour a small amount into each tart case.
Fill the tart case with the roasted vegetables and then sprinkle on the picked thyme.
Cover the vegetables with the puff pastry, prick the pastry with a fork and bake for 15 - 20 minutes or until the pastry is crisp. Allow to cool once cooked.
Chop the spring onions.
Boil the potatoes in salted water until tender. Crush them with a fork. Season with salt and
pepper and fold in the chopped spring onions.
Peel and dice the shallot and garlic.
Pick the leaves from tarragon and carefully chop.
Heat a frying pan. Add the butter and sweat the shallot and garlic. Stir the mustard through.
Add the vegetable stock and reduce into half. Add the double cream and chopped tarragon and bring to boil. Season with salt.
«The vegetable tart can used as a garnish for a starter. Use a small portion of vegetable tart topped with pan fried red mullet and a drizzle of reduced balsamic vinegar. »