Courgette flower, Jil and fresh herb tartlets

INGREDIENTS
- 1 Jillog
- 1 shortcrust pastry
- 2 courgettes (green or yellow)
- 3 tbsp vegetable yoghurt or cream
- 1 tbsp chopped fresh mint
- 1 tbsp chopped fresh parsley
- 1 tsp chopped fresh dill
- 1 small clove of garlic
- Salt, pepper

RECIPE

1. Cut the log of Jil and place it in a large bowl and add the herbs. Season with salt and pepper and add the garlic clove and yoghurt. Mash well.
2. Slice the courgette thinly with a mandolin or knife (about 1 to 2 mm), and blanch the slices for 1 minute in a pan of boiling water. Rinse with cold water to stop cooking, drain and dab the slices in a clean cloth to absorb the water.
3. Cut the shortcrust pastry into 8 strips of equal width.
4. Spread the Jil mixture in the centre of each strip. On one strip, place courgette slices, overlapping and extending halfway out of the strip. Fold over the bottom of the strip and roll into a flower. Place on a baking sheet lined with baking paper or in tartlet tins. Make the other flowers in the same way. Press lightly on the outside of the petals to open the flowers.
5. Bake at 180°C for about 30 minutes. The pastry and courgettes should be golden brown. Season with salt and pepper. Serve hot, warm or cold.

Photo © Marie Laforêt