[레시피]Parmesan shortbread with spring vegetables

[레시피]Parmesan shortbread with spring vegetables       르꼬르동블루홈페이지에서 발췌한 레시피에요~ 재료도 구하기 쉽고~   함께만들어보아요~ 당신도 르꼬르동블루 요리사! ㅋㅋ         About this recipe This is a simple dish which aims to preserve all the goodness of the vegetable itself without masking its taste, texture and color. All that is used is a delicate vinaigrette. The vegetables are each cut in different ways and presented on a very light shortbread with a hint of tomato.   Serves: 8 In this recipe: Parmesan cheese Olive Oil Tomatoes Aspargus Basil   Ingredients Parmesan shortbread 300 g flour 150 g butter, diced 150 g Parmesan cheese, grated 2 eggs Tomato ‘concassée’ 800 g tomatoes olive oil 60 g shallots, finely chopped 1 garlic clove 1 sprig thyme salt, pepper 2 basil sprigs, finely shredded Spring vegetables 1 zucchini 2 carrots 400 g peas in shells 8 green asparagus ½ bunch pink radish 1 avocado 200 g young red-chard salad or rocket (arugula) Vinaigrette 300 ml olive oil juice of 2 lemons salt, pepper   Method Parmesan shortbread: Preheat the oven to 160°C. Use the paddle attachment of a mixer, to mix the flour and diced butter to a breadcrumb consistency. Add the grated Parmesan and eggs and transfer to refrigerator to rest. Roll out the dough to 0.5 cm thickness and cut out circles of 11 cm diameter. Bake in the oven. Tomato “concassée”: Blanch, peel, seed and dice the tomatoes. Sweat in olive oil the finely chopped shallots with the garlic clove and thyme. Add the diced tomato, salt, pepper and cook rapidly. Cool, and add shredded basil. Spring vegetables: Cut the zucchini into “tagliatelle”, turn the carrots and blanch. Trim asparagus and cook in boiling salted water. Shell the peas and blanch. Thinly slice the radish, cut the avocado into 8. Vinaigrette: Combine the olive oil and lemon juice and season with salt and pepper. To serve: Cover the Parmesan shortbread with tomato “concassée”, and place one on each plate. Carefully combine the vinaigrette, vegetables and salad leaves and arrange on the Parmesan shortbread.