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Ingredients
- FOR CRUST:
- 12 ounces all purpose flour
- 6 T. butter
- 1 1/2 tsp. salt
- 12 asparagus, 2" tips
- 8 very small turnips peeled
- 8 cherry tomatoes, halved
- 16 fava beans, shelled
- 24 green peas, shelled
- 4 cloves garlic, peeled
- 12 small mushrooms such as Cbanterelle or button, brushed clean, thickly sliced
- 2 scallions, cut in small pieces
- 2 celery stalks, cut in small pieces
- 1 T. butter
- 1 T. olive oil for sauteing
- FOR VINAIGRETTE:
- 6 T. olive oil
- 2 T. rice vinegar
- 2 tsp. soy sauce
- FOR GARNISH:
- 7 oz. goat cheese, or chevre
- Chunk of Parmesan cheese to shave as garnish
- Italian or flat-leaf parsley, dried
- fresh chervil
- Celery leaves
Preparation
Step 1
Preheat oven to 400°F.
For crust:
Mix flour, butter and salt. Roll out thinly, 1/8" to 1/4" thick. Cut into 3" rounds. Place rounds on nonstick baking sheet and bake 8-10 minutes until nicely brown. Remove from oven and cool on wire rack.
Blanch vegetables on list through garlic; drain thoroughly.
Combine ingredients for vinaigrette; reserve 3 tablespoons for garnish.
Over high heat, sauté all vegetables including mushrooms, scallions, and celery - in mixture of olive oil and vinaigrette al dente. Remove from heat and divide evenly among crusts.
Garnish each plate with a pat of goat cheese and three shavings of Parmesan. Sprinkle with remaining vinaigrette and sprigs of parsley, chervil and celery leaves.