A round puff pastry parcel filled with aubergine, wild garlic and parmesan served on a bed of minuted ratte potatoes and finished with a warm asparagus, broad bean and chervil salad.
Place the potatoes into a pan of cold, salted water. Bring to the boil, reduce the heat to a simmer and then cook until the potatoes tender.
While the potatoes are cooking, pick and finely slice the mint leaves.
Once the potatoes are cooked, drain them and then crush with a fork. Stir in the butter and then add the fresh mint. Season and then set aside until ready to serve.
Pick and finely chop the chervil leaves. Bend the asparagus until it snaps to remove the tough stem. Peel the remaining stem so that it is the same thickness as the tip.
Blanch the broad beans in boiling water for 3 minutes. Drain and then refresh in iced water before removing the skins. Cook the asparagus in rapidly boiling salted water and then refresh in iced water.
When you are ready to plate, gently reheat the broad beans and asparagus in a little butter and stir in the chervil.
Peel and finely dice shallot. Peel and puree the garlic. Pick the thyme leaves from the stalks.
Heat a saucepan and add a dash of olive oil. Add the shallot, garlic and thyme to the pan and cook until tender. Add the morels and cook until soft. Deglaze the pan with the red wine. Allow the wine to reduce by half and then add the stock. Simmer until the sauce is thick and glossy.
Preheat the oven to 200'C.
Peel and finely dice the onion. Cut the aubergine into round, half centimetre slices and season with salt. Chop the wild garlic leaves. Grate the parmesan. Beat the egg yolks together with a fork.
Heat a frying pan and add a splash of olive oil. Sweat the onions with two pinches salt. When they are translucent, add the diced chilli and cook until the onions are golden brown. Add the spice mix to the pan and cook for a minute or so. Remove from the heat and stir in the chopped wild garlic. Allow to cool before mixing in the grated parmesan through the onion mix.
For the aubergine slices: heat a frying pan and add a little olive oil. Add the aubergine slices to the pan and cook until golden brown. Remove from the pan and allow to cool before assembling the pithivier.
Cut two discs from each piece of puff pastry - one disc should be 15cm and the other 10cm in diameter. The smaller disc will be used as the base of the pithivier. Place a slice of aubergine on top of the smaller disc and then add a spoonful of the onion and wild garlic mixture. Place a second sheet of aubergine on top and repeat until have 4 layers of aubergine.
Brush the edges of the larger disc of pastry with the beaten egg yolk. Place this pastry on top of the aubergine layers and then press two discs of pastry firmly together to seal. Crimp the edge with a fork to decorate. Place the pithiviers on a baking sheet and brush with any remaining egg yolk. Transfer to the oven and baking for 15 minutes or until golden brown.
Use a stainless steel serving ring to plate the ratte potatoes. Place a pithivier on top and then drizzle the sauce around the plate. Garnish with the asparagus, broad bean and chervil salad.
«Adapt this recipe to taste and season - experiment with different fillings and sides.»