Thin Summer Vegetable Tart with Artichoke and Truffle Cream
A light, elegant tart, perfect as a starter or summer main course. The artichoke and truffle cream is added after baking to preserve its smooth texture and aromatic intensity.
Préparation
- Preheat the oven to 190°C. Roll out the puff pastry on a baking tray, prick it with a fork and blind-bake it for 10 minutes between two trays to obtain a thin, even and crisp base.
- Slice the aubergine and courgette into thin rounds. Sear them quickly in a pan with a drizzle of olive oil, salt and pepper until lightly coloured.
- Arrange the grilled vegetables and halved cherry tomatoes over the pre-baked pastry. Bake for 12 to 15 minutes, until the pastry is golden and crisp.
- Remove from the oven, leave to cool for 2 minutes, then add the Artichoke and Summer Truffle
- Cream in small spoonfuls over the tart. This warm finishing step preserves the truffle aroma and keeps the cream visible.
- Add the rocket, Parmesan shavings, a drizzle of olive oil and freshly ground black pepper.
- Serve immediately, while the pastry is still crisp and the artichoke truffle cream gently melts against the warm vegetables.
