Name: Galette of puff pastry with vegetable fondue
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 8.00 carrots; 250.00 ml stock veal; onion chopped; 50.00 g butter; salt and freshly ground black pepper; 250.00 g peas petit pois; 25.00 g butter; 6.00 leeks washed, thinly sliced; 250.00 ml stock veal; 1.00 onion small, chopped; 50.00 ml cream thick; 50.00 g butter; 400.00 g puff pastry; 1.00 eggs yolks only, lightly beaten; 25.00 ml sesame seeds

Recipe Disclaimer

Tap for method

Ingredients (15)

CARROT FONDUE

8.00	carrots
250.00 ml	stock — veal
	onion — chopped
50.00 g	butter
	salt and freshly ground black pepper

PETITS POIS FONDUE

250.00 g	peas — petit pois
25.00 g	butter

LEEK FONDUE

6.00	leeks — washed, thinly sliced
250.00 ml	stock — veal
1.00	onion — small, chopped
50.00 ml	cream — thick
50.00 g	butter

GALETTE

400.00 g	puff pastry
1.00	eggs — yolks only, lightly beaten
25.00 ml	sesame seeds

Tap for ingredients

Method:

1. CARROT FONDUE: Use a small baller and cut small balls from the carrots. Cook the carrot balls until almost soft in the veal stock and remove. Reserve. Slice the remaining carrots, add together with the onion to the veal stock and cook until all the stock has evaporated and the carrots are completely soft. Mash and beat butter, cube by cube, into the carrot mixture. Taste and season with salt and pepper. Keep the carrot fondue warm.
2. PETITS POIS FONDUE: Reserve 50 g petits pois and add to the carrot balls. Heat the remaining petits pois and butter until they are cooked. Mash and keep warm.
3. LEEK FONDUE: Heat the leeks and the stock together and remove 50 ml of the leeks after 5 minutes and add to the carrot ball mixture. Cook the remaining leeks and onion until the stock has evaporated. Add the cream, mash the leeks and cook until firm. Beat in the butter, cube by cube, and keep warm.
4. GALETTE: Roll out the puff pastry and cut into 24 diamond shapes. Place on a large baking tray that has been lightly sprayed with water. Brush the egg yolk over 8 of the triangles, then sprinkle with sesame seeds. Bake for 5 to 8 minutes in a preheated oven at 220 ºC. Check that the triangles are cooked through. Remove from oven.
5. TO ASSEMBLE GALETTES: Spoon the petits pois fondue onto 8 of the triangles and top with carrot fondue. Spoon the leek fondue on the next 8 triangles and place them on top of the previous triangles. Place the 8 triangles with the sesame seeds on the top and place one galette on each dinner plate. Scatter the carrot ball mixture around the galettes. Serve with pork fillets wrapped in parma ham on a green peppercorn and blue cheese sauce (see recipe).