Scars That Look Like Cuts But Not Herpes

Top Chef challenge, the webserie ...

Here is the title of the 3rd and final challenge:

"Be yourself, do us a favor!
You choose what you want to cook and how to share with users:
Examples (you can combine all these proposals or just one, to you):
- Support your video, photos (up to 5), text ...
- Your place: at home, in your garden, in an exceptional place ...
- your theme: autumn, sweet and salty ...
One slogan amaze us! "

I wanted to do a small photo session outdoors in a beautiful autumn setting ... but with the gray and the rain my project was a little compromise! So I adapted by making a small fall decor at home ... and I decided to call this 3rd challenge ... invites himself to fall when the table!

Continue VOTE HERE challenge for 3rd

juqu 'to Friday 26/11, 10h

THANK YOU!

Well certainly, it will be difficult to be in the 5 finalists but continue to vote, it's always fun! Thank you!

Tartlets with colorful vegetables.

For 4 tartlets 10cm in diameter.

1.For the pastry

200g flour

100g butter at room temperature, cut into pieces

40ml Milk

1 egg yolk

½ teaspoon salt espresso

3 tablespoons poppy

the robot with the dough hook: Pour the butter, salt, egg yolk and milk in the bowl. Knead. Then add flour and knead again until the dough forms a ball.

By hand: Mix the flour, poppy seeds and salt and add the butter. Work the dough with your fingers. Add the egg yolk mixed with milk to the 1 st mixture and knead the dough by hand until a homogeneous mixture

Wrap with plastic wrap and refrigerate at least 2 hours.

Preheat oven to 180 ° C

Push the dough with a rolling pin on a floured surface, having a thickness of 3 minutes.

Butter tart 4 circles of 10cm diameter and place them on a baking sheet lined with parchment paper.

Cut 4 circles of 11cm diameter in the dough and go for the dough circle into each tartlet. Remove the excess dough from the rolling pin on the edge of the circles. Make it adhere to the walls of your dough circles with your fingertips.

Prick dough with a fork. Bake blind for 20 min. Let cool on rack.

2. For the pastry-based goat

200g fresh goat type little Billy

A bunch of chopped chives

A small handful of crushed pistachios

1 tablespoon olive oil or pistachio oil

From the flower of salt and pepper

Mash with a fork the goat cheese, add the chives and pistachios, olive oil or pistachio and season with sea salt and pepper. Keep cool.

3. For garnish of the pie.

2 handfuls of arugula

+ A small handful of rocket / person to accompany the tart

A dozen radishes

4 small bunches of broccoli

4 small bunches of cauliflower

10 small baby carrots

2 small beets red raw (or cooked to make faster)

2 small yellow turnips

Paris 10 small mushrooms, cut into thin slices.

2 onions cut into 2

1 small red onion cut into 4

1 small fennel

Of germinated seeds of leeks and radishes (for example)

Pistachio oil / balsamic vinegar

Salt and pepper

Cut radishes into 1 4, 2 2 and 4 radishes radish into thin slices. To fill the tarts. Keep those remaining for the decoration of the plate.

Blanch the broccoli florets and bouquets of cauliflower, for 5 min in boiling salted water. Rinse well in cold water in a colander.

Scrub carrots under cold water to clean them. Cut in lengthwise with a knife Head for thin slices (you can also do with a mandolin). In a skillet, sauté 2 min on each side in a knob of butter. Season. Book.

Cut beets and turnips into small thin slices. If the beets are raw with sauté the turnips in a little butter in a skillet for 3 minutes on each side over medium heat. Season.

Fry the mushrooms in a little oil and the onions, red onion and fennel detailed slides for 2min each side to brown without stirring vegetables in the pan .. Add salt and pepper. Book.

4. Dressage

funds Garnish pie with chive goat cheese.

seamlessly Place the vegetables on the tarts, starting with the rocket and ending with the seeds germinated.

Serve with a small arugula salad embellished with a small dressing-based pistachio oil / vinegar balsamic (2cs 1cs oil to balsamic vinegar) and some vegetables into thin slices if you have left with which you can also decorate the plate.

Savor the tart warm or cold with a little dressing.