- 2 ready-rolled puff pastry, á 250 g
- 1 egg, lightly beaten
- 4 dl green peas, defrosted
- 150 g grated Gruyère AOP
- 1 dl crème fraîche
- 1 tbsp finely chopped ramson leaves
- 100 g haricots verts
- 100 g broccoli
- 50 g sugar snaps
- 75 g asparagus
- 50 g sunflower shoots
- 1 spring onion, sliced
- 5 radishes, sliced
- salt and freshly ground black pepper
- shaved Gruyère
- Preheat the oven to 200°C.
- Place baking paper on a baking tray. Unroll the pastry dough and cut each sheet into 4 equal size pieces. Fold in a 1 cm border from the edge, all the way round.
- Prick holes in the puff pastry dough with a fork. Bake in the oven for 10 minutes or until golden brown.
- Mix the peas, Gruyère, crème fraiche and ramson leaves until creamy and well combined. Season to taste with salt and pepper.
- Bring a pot of lightly salted water to a boil. Cook the haricot verts, broccoli, sugar snaps and asparagus for a couple of minutes – they should be lightly tender. Rinse in cold water.
- Spread the creamy Gruyère and pea mixture on the baked puff pastry tartelettes. Top with the spring vegetables. Sprinkle with salt and black pepper. Garnish with shaved Gruyère, cress and chervil.
These flaky and savory puff pastry tartlets covered in creamy green pea and Gruyére spread, topped with crunchy vegetables will add a colorful touch to your brunch buffet.
Sophie Zelmani – Sunrise
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