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Green pea & burrata tartelette

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Benodigdheden

8grof salt
250grof celery
20grof lime juice
10mint leaves
700grof apple juice

80grof water
6Limes
8grof agar powder
80grof sugar
20grof ginger syrup

200grof vegetable broth
250grof frozen peas
100grof cream
2grof salt

2grof salt
1egg yolk
120grof flour
80grof cold cubes of butter

8Leaves of mint
olive oil
the lime gel
salt and black pepper
500grof peas

2grof salt
pearl onions
4bay leaves
300grof white wine
200grof white wine vinegar

chickweed
Burrata

Bereiding

  1. Start by cutting the celery in big slices.
  2. Then transfer this into a blender and add the apple juice, the salt, the lime juice and the mint leaves.
  3. Now blender this until it’s completely smooth and then put it through a sieve.
  4. Press any remaining liquid out of the pulp using a ladle. Then pour it on a sieve laid with a kitchen paper to clarify it.
  5. Let this sit in your fridge.

  1. Cut the limes in half and juice them.
  2. Now weight 150 grams of the juice and also add the water, the sugar, the ginger syrup and the agar powder.
  3. Mix this and then bring it to a boil for 2 minutes.
  4. Once boiled pour it in an oven dish and let it cool down completely in your fridge.
  5. After that transfer it in a blender and spin it till it’s you have a smooth gel.

  1. Transfer the frozen peas in a pan together with the vegetable broth, the cream and the salt.
  2. Now boil this till the liquid has reduced in half.
  3. Then pour it in a blender and spin until smooth.

  1. Pour the flour on your worktop. Also add the salt, the cold cubes of butter and the egg yolk.
  2. Now knead this into a nice ball of dough. Then wrap it in plastic foil and let it set in your fridge for at least half an hour.
  3. Once set, flour your worktop and roll out the dough till it’s around 2 millimeters thin.
  4. Then cut the dough with a big round cutter.
  5. Now butter your tartelette mold with soft butter and then carefully press the dough in the mold.
  6. For this I always use some floured trimmings. Now trim the sides with the back of a knife and let the dough set for another 30 minutes in your fridge.
  7. Then bake them at 170 degrees Celsius for around 25 minutes till golden-brown.

  1. Clean the peas. Now blanch them in some salted water for around 2 minutes.
  2. Then cool them in ice water and after that remove the second membrane.
  3. Now cut the mint in small pieces.
  4. Add them to the peas together with some of the lime gel, some olive oil and salt and black pepper.

  1. Pour the white wine vinegar in a pan, also add the white wine, the salt and the bay leaves.
  2. Bring this to a boil.
  3. Now clean a couple of pearl onions and cut them in half.
  4. Boil them for 1 minute and then let them cool down in the liquid.

  1. Cut the tartelette in half and pipe some pea cream in the bottom.
  2. Now put the pea salad on top.
  3. Transfer the tartelette on a plate and add the pearl onions, a couple dots of the lime gel and some chickweed.
  4. Then put a big spoon of burrata on the side and season it with pepper and salt.
  5. And now I serve it with the celery broth.