Green pea & burrata tartelette

Name: Green pea & burrata tartelette
Ingredients: 8 g of salt; 250 g of celery; 20 g of lime juice; 80 g of water; 6 Limes; 10 mint leaves; 8 g of agar powder; 80 g of sugar; 700 g of apple juice; 200 g of vegetable broth; 250 g of frozen peas; 20 g of ginger syrup; 2 g of salt; 100 g of cream; 2 g of salt; 8 Leaves of mint; olive oil; 1 egg yolk; the lime gel; 2 g of salt; salt and black pepper; 120 g of flour; 80 g of cold cubes of butter; chickweed; pearl onions; 4 bay leaves; Burrata; 500 g of peas; 300 g of white wine; 200 g of white wine vinegar

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Ingrédients

8gof salt

250gof celery

20gof lime juice

10mint leaves

700gof apple juice

80gof water

6Limes

8gof agar powder

80gof sugar

20gof ginger syrup

200gof vegetable broth

250gof frozen peas

100gof cream

2gof salt

1egg yolk

120gof flour

80gof cold cubes of butter

8Leaves of mint

olive oil

the lime gel

salt and black pepper

500gof peas

2gof salt

pearl onions

4bay leaves

300gof white wine

200gof white wine vinegar

chickweed

Burrata

Préparation

Start by cutting the celery in big slices.
Then transfer this into a blender and add the apple juice, the salt, the lime juice and the mint leaves.
Now blender this until it’s completely smooth and then put it through a sieve.
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.
Let this sit in your fridge.

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

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

Pour the flour on your worktop. Also add the salt, the cold cubes of butter and the egg yolk.
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.
Once set, flour your worktop and roll out the dough till it’s around 2 millimeters thin.
Then cut the dough with a big round cutter.
Now butter your tartelette mold with soft butter and then carefully press the dough in the mold.
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.
Then bake them at 170 degrees Celsius for around 25 minutes till golden-brown.

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

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

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