140g shortcrust pastry
2 asparagus spears
2 turned carrots
2 turned courgettes
2 black olives
1 spear baby corn
1 cherry tomato
40g sautéd spinach
60-80g log of goats' cheese
For the garnish 100g wild mushrooms
50ml beurre blanc sauce
25ml red pepper coulis
2tsp freshly chopped parsley
Chervil to garnish
Line a 10cm tartlet tin with shortcrust pastry and bake blind in a medium oven for 10 minutes.
Blanch asparagus carrots courgettes and baby corn until al dente. Transfer with olives and tomato to a pan and sauté with a little butter. Season.
Line tartlet case with spinach followed by vegetables. Position a generous slice of goats' cheese on top bake five minutes or until cheese begins to go golden.
Sauté mushrooms in a very hot pan drain on blotting paper.
Arrange mushrooms in centre of plate position tartlet on top. Drizzle beurre blanc over dish then lightly drizzle red pepper coulis around the edges.
Garnish with sprigs of chervil.