Thin tart

Thanks to the richness of its soil, Albret offers high-quality products with intoxicating aromas . Over generations, the local inhabitants and food professionals have learned to showcase and transform them.

Here are a few recipe ideas below. Bon appétit!

Thin tart with young vegetables and trout marinated by us Sheep's milk velouté with fresh mint by Moulin des Saveurs

Ingredients for 4 people

Recipe

→ 240g of trout marinated by us

→ 125g of flour

→ 2g of salt

→ 60g butter

→ 60g of water

→ 4 carrots with tops

→ 2 mini beets

→ 4 asparagus spears

→ 12 snow peas

→ 50g broad beans → Salt, pepper, mixed fresh herbs to taste

→ 1 teaspoon baking soda

→ 30g lemon vinegar

→ 100g olive oil

→ 1 shallot, finely chopped

→ 4 quarters of sun-dried tomatoes

→ 100g of homemade sheep's milk velouté with fresh mint

Shortcrust pastry

Mix the flour with the salt and butter, gradually add the water little by little while kneading to obtain a homogeneous mixture, let the dough rest in the refrigerator for 12 hours.

Preparing vegetables

Sort, clean, and wash all the vegetables; cook the carrots and beets, keeping them crisp; cook the remaining vegetables in boiling salted water with baking soda to keep your vegetables a bright green color of your vegetables.

Salad dressing

Emulsify the lemon vinegar with the olive oil and chopped shallot, season with salt and pepper.

Process

Line 4 tartlet rings with the shortcrust pastry, bake in an oven at 350°F for about 10 minutes with a weight inside. Cut the marinated trout into thin slices.

Cover the tart bases with the sun-dried tomatoes and the previously seasoned beans, arrange the trout and vegetables seasoned with vinaigrette to give volume, and finish with the herbs.

Finishing and presentation

Pour the sheep's milk velouté into a plate, arrange the thin tart on top.