Vegetable Tartlets

Prepare all the ingredients.

Cut the carrot and the courgette in thin sticks.

Using a mousse ring Ø 6cm, cut 20 discs of white bread...

...and roll them out using a rolling pin.

Mix butter and chopped garlic clove.

Spread this garlic and butter mixture over the bread discs, using a small cranked spatula.

Place the bread discs in the moulds. To do this, we prefered to use flexible silicone molds.

Bake in hot oven 180°C for 10 minutes until the bread is browned.

Stuffing: In a saucepan, sweat in oil for one minute grated ginger and thinly sliced spring onions.

Add carrot, courgette and cauliflower cut into small heads.

Cook for 5 minutes until vegetables are tender.

Add mustard, basil and chives. Season and mix thoroughly.

Pour one spoonful of vegetable stuffing in each tarlet.

Serve warm.