Recipes from Bons Vivants: pea, cherry tomato and zucchini tartlet

Everyone in the kitchen with Recipes from Bons Vivants! Laurent Mariotte invites you to discover this week the recipe for a tartlet of peas, cherry tomatoes and zucchini.

This week, chef Laurent Mariotte introduces you to the recipe for pea, cherry tomato and zucchini tartlet in Recipes from Bons Vivants.

Preparation: 15 min Cooking: 40 min

For 4 people :

Tart base

• 4 sheets of pastry
• salt
• 10 cl lemon olive oil

Steps :

1. Superimpose 4 layers of pastry sheets in the tart ring of your choice.
2. Between each layer, make sure to evenly place a pinch of salt and lemon olive oil.
3. Cook with a weight on top for 15 minutes at 160°C. To book.

Pea puree

• 1 kilo fresh peas
• Raw pea water
• ½ bunch tarragon
• Salt

Steps :

1. Bring about 2 liters of water to the boil with 25 grams of coarse salt.
2. Cook the shelled peas and the previously shredded tarragon together for 5 minutes. Stop cooking in iced water (English cooking).
3. Then mix the peas and tarragon, gradually adding the raw pea water.
4. Adjust the seasoning if necessary. Chinese. To book.

Roasted cherry tomatoes

• 250 grams red cherry tomatoes
• 250 grams yellow cherry tomatoes
• 5 cl sherry vinegar

Steps :

1. Cut the cherry tomatoes in half lengthwise (approximately 10/12 tomatoes per person).
2. In a steaming pan, place a drizzle of olive oil and fleur de sel then sear the tomatoes for a few seconds.
3. Once the color is obtained, remove from the heat. Deglaze with sherry vinegar and dispose of immediately. To book.

Checkerboard of yellow and green zucchini

• 2 yellow zucchini
• 2 green zucchini
• 1 yellow lemon
• salt
• pepper
• lemon olive oil

Steps :

1. Using a mandolin, cut yellow and green zucchini strips approximately 1 mm thick. Then cut strips. Season with lemon olive oil, salt, pepper and some lemon zest.
2. Then assemble the strips one by one to form the checkerboard. Cut out the checkerboards using a cookie cutter. Reserve the zucchini trimmings for later.

Cherry tomato puree

• 250 grams red cherry tomatoes
• 250 grams yellow cherry tomatoes
• 10 cl lemon olive oil
• 3 sprigs of thyme
• salt pepper

Steps :

1. Color the previously seasoned cherry tomatoes for 20 min at 220°C in a dry oven.
2. Mix everything for 3 minutes.
3. Chinese. To book.

Tomato – zucchini – tarragon condiment

• 1 shallot
• 1 celery stalk
• celery leaves
• 1 bunch of tarragon
• Yellow and green zucchini trimmings
• 100 grams cherry tomatoes
• 100 grams macadamia nuts
• Lemon olive oil
• Sherry
• Salt pepper

Steps :

1. Cut the zucchini trimmings, the cherry tomatoes, a stalk of celery into fine brunoise (small dice) and finely chop the shallot, the tarragon and the small white leaves of the celery.

2. In a suitable container, mix shallots – tomatoes – zucchini – tarragon – celery – celery leaves – macadamia nuts (previously roasted for 10 minutes at 160°C in a dry oven and crushed).

3. Season with lemon olive oil, fleur de sel, a spoonful of tomato vinaigrette and sherry vinegar.

Dressage

1. Place a spoonful of pea puree at the bottom of the tartlet.
2. On top, add the roasted cherry tomatoes.
3. Then add the tomato-zucchini condiment. Make sure it is arranged very evenly and smoothly.
4. Place the checkerboard of marinated zucchini on top to “close” the tartlet.
5. Finish the dressing using a few nasturtium leaves.
6. Place the finished tartlet on the plate and add a nice dot of tomato mayonnaise.
7. Enjoy!

‍Quentin Maufrais, 25, was assistant chef until a month ago in one of chef Guy Savoy’s starred restaurants, Le Chiberta. After an ES baccalaureate, Quentin reoriented himself in the kitchen by integrating a BTS in hotel and catering. He joins the fifteenth season of Top Chef.

To discover new stories from chefs and their iconic recipes, go to Europe 1 with Laurent Mariotte. Around him, bon vivants who appreciate everyday cuisine… and delicious treats! Listen every Saturday from 11 a.m. to 12:30 p.m., in podcast and on https://www.europe1.fr/emissions/laurent-mariotte-vous-accueille-a-la-table-des-bons-vivants. See you soon for a new episode, and subscribe so you don’t miss any of Laurent Mariotte’s recipes.