An assortment of seasonal vegetables: celery, leeks, winter radishes, and carrots1 tablespoon of rapeseed oil1 fresh garlic clove1 pinch of horseradishZest of half a citron1 bunch of finely chopped parsley1 sheet of puff pastry1 egg yolk for glazingPreparing the filling:
- Dice the vegetables into a fine brunoise.
- Sauté them in a pan with a drizzle of rapeseed oil.
- Add the minced fresh garlic and a pinch of horseradish to elevate the flavors.
- Towards the end of cooking, incorporate the citron zest and finely chopped parsley.
- Mold the filling in a ring and refrigerate.
Assembling the pie:
- Roll out the puff pastry thinly lengthwise.
- Place the filling in the center and carefully seal the edges.
- Brush the surface with egg yolk, then score the edges to give the pie a decorative shell-like finish.
Baking:- Preheat the oven to 180°C (350°F).
- Bake for 45 minutes, or until the pastry is golden and crispy.
Serving:
- Serve hot, accompanied by a creamy beetroot and kiwi sauce.
3 medium beetroots5 ripe kiwis1 sprig of rosemary1 splash of balsamic vinegarWhite pepper, freshly groundPREPARATION:
Using a juicer, extract the juice from the beetroots and kiwis to yield approximately 1 liter of beetroot juice and 25 cl of kiwi juice, respectively. Reduce both juices in separate pans over low heat until the consistency becomes smooth and coats the back of a spoon. Once reduced, combine both juices in a single container, like blending a perfume. Adjust the acidity, bitterness, and sweetness of the sauce to your taste. Add a sprig of rosemary, a splash of balsamic vinegar, and a turn of freshly ground white pepper to perfume the sauce. Let the mixture infuse for a few minutes before serving, allowing the flavors to meld perfectly.
