Rustic baskets
Instructions
Together in a bowl the flour, mustard powder, salt, sugar, oil, egg yolk and mustard, mix the ingredients until you have a paste.
Let it rest in the refrigerator for half an hour, wrapped in a piece of plastic wrap.
Cut the carrot and sliced PEAR, chopped celery and grapes in quarters.
Roll out the pastry on a sheet a few millimeters and covered six stencils from tartelletta lined with baking paper.
Bake the tartlets in oven at 180 degrees for 15 minutes.
Divide the vegetables and fruit in baskets, seasoned with the roquefort worked with oil, salt and pepper.
Ingredients and dosing for 6 persons
- 60 g of wholemeal flour
- 75 g of white flour
- 1/2 tablespoon of mustard powder
- 10 g of sugar
- 75 g of olive oil
- 1 egg yolk
- 1 teaspoon of rustic mustard
- 1 carrot
- 1 pera
- 1 heart of celery
- 6 grains of pink grapes
- 69 g of roquefort cheese
- Salt
- Pepper