Tarts in Banon and spring vegetables with,its beans soaked in the RQQ
Ingredients (for 4 people):
• 250 g of average semolina
• 30 cl of vegetable broth + 25 gr of unsalted butter
• 2 egg whites
• 4 cases of tapenade
• 2 cheeses of Banon
• 4 green asparaguses
• 2 tomatoes pineapple
• 1 yellow lemon
• 4 chiffonnettes of cured ham
• Parmesan cheese
• black Olive of Nice
• 1 handle of fresh beans
• 5 cl of RinQuinQuin
• Flower of salt
• Olive oil
Make wallow the fresh beans in RinQuinQuin.
Put the semolina in a salad bowl and pay the hot broth several times by moving and by letting inflate the semolina every time.
Add egg whites, mix.
Put down circles with tarts on a baking paper; to distribute the semolina cooks inside circles by compressing with the back of a spoon, to make one edges as for a dough for tart.
Put in the oven 30 minutes in 160 °C. Pastry bases must be slightly colored.
Clean asparaguses, book heads and cut some slices in tails, make them go pale for a few minutes.
Season Banon and soften with a spoon of olive oil.
Distribute the tapenade at the bottom of the tart, cover with Banon.
Cut tomatoes pineapple in small pieces, cut the slices of ham and olives, detail some shavings of Parmesan cheese.
Put all the vegetables in a salad bowl and season with a citronnette (olive oil and lemon juice) so as to the good coat them.
Have harmoniously on tarts.
Decorate with beans soaked in the RQQ.