Spring Recipes

Crispy Raw And Cooked Vegetable Tart by Alain Ducasse

I spent my childhood days on a farm and so vegetables have always hugely influenced my cooking. I love to use seasonal vegetables and this dish on the menu at Alain Ducasse at the Dorchester celebrates the simple pleasures of combining raw and cooked vegetables. It is both delicious and healthy!

My top tip with this dish is to use the freshest produce available.

For each tart: 1 orange carrot 1 yellow carrot 1 courgette 1 fennel 1 celeriac 2 small white onions 1 round radish 8 large white mushrooms 100g rocket + cos lettuce 1 puff pastry


First, make the mushroom duxelles:

Peel, wash and chop the white onions. Fry for 2 minutes in a sauté pan with a little olive oil, then add the mushrooms, washed and cut into 5mm cubes. Cook covered for 3 minutes, then grind in some pepper, and save.
Wash all of the vegetables, then peel the carrots and slice them into thin ribbons.