TOURTE LEGUMIERE
Chef Alain Passard, Arpège
« Fantasy, magic, garden genius. Nature has written the most beautiful cookbook. For me, the seasons are rendezvous! »
- An assortment of seasonal vegetables: celery, leeks, winter radishes, and carrots
- 1 tablespoon of rapeseed oil
- 1 fresh garlic clove
- 1 pinch of horseradish
- Zest of half a citron
- 1 bunch of finely chopped parsley
- 1 sheet of puff pastry
- 1 egg yolk for glazing
Preparing the filling:
Dice the vegetables into a fine brunoise.
Sauté them in a pan with a drizzle of rapeseed oil.
Add the minced fresh garlic and a pinch of horseradish to elevate the flavors.
Towards the end of cooking, incorporate the citron zest and finely chopped parsley.
Mold the filling in a ring and refrigerate.
Assembling the pie:
Roll out the puff pastry thinly lengthwise.
Place the filling in the center and carefully seal the edges.
Brush the surface with egg yolk, then score the edges to give the pie a decorative shell-like finish.
Baking:
Preheat the oven to 180°C (350°F).
Bake for 45 minutes, or until the pastry is golden and crispy.
Serving:
Serve hot, accompanied by a creamy beetroot and kiwi sauce.
- 3 medium beetroots
- 5 ripe kiwis
- 1 sprig of rosemary
- 1 splash of balsamic vinegar
- White pepper, freshly ground
PREPARATION :
Using a juicer, extract the juice from the beetroots and kiwis to yield approximately 1 liter of beetroot juice and 25 cl of kiwi juice, respectively. Reduce both juices in separate pans over low heat until the consistency becomes smooth and coats the back of a spoon. Once reduced, combine both juices in a single container, like blending a perfume. Adjust the acidity, bitterness, and sweetness of the sauce to your taste. Add a sprig of rosemary, a splash of balsamic vinegar, and a turn of freshly ground white pepper to perfume the sauce. Let the mixture infuse for a few minutes before serving, allowing the flavors to meld perfectly.
