Summer Vegetable, Parmesan Shortbread, Mushroom Veloute Tart

Name: Summer Vegetable, Parmesan Shortbread, Mushroom Veloute Tart
Ingredients: 150g plain flour; 100g butter; 75g freshly grated parmesan or vegetarian alternative; 1 large free-range egg yolk; 1 pinch of cayenne pepper; 300g frozen peas; 1 shallot (peeled and finely sliced); Half of the white of a small leek (finely sliced); 300ml double cream; Salt; pepper; Knob of butter; 250g button mushrooms (finely sliced); 1 banana shallot (finely sliced); Half the white of a small leek (finely sliced); 1 tbsp butter; 125ml glass of madeira; 300 ml milk; 100 double cream; 1 sprig of thyme; 1 sprig of tarragon; 12-16 spears of asparagus (cut into 3); 1 handful of fresh or sugar snap peas; 6 breakfast radishes (finely sliced); 6 button mushrooms (finely sliced); 1 handful of baby spinach leaves (washed); 6 baby leeks or spring onions (cut into 3); A few pea shoots

www.jamesmartinchef.co.uk

This Summer Vegetable, Parmesan Shortbread, Mushroom Veloute Tart recipe is Graham Garrett's interpretation of summer and is colourful, fresh and delicious!

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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