Warm salad tartlet

1. Stage

Defrost the puff pastry in advance and roll it out. Grease a round cake pan with butter and place the rolled out puff pastry in it, leaving the sides hanging down.

2. Stage

Crumple a sheet of parchment, flatten it and lay out the parchment dough. Place beans or peas on top.

3. Stage

Form a rim and brush the rim with beaten egg yolks.

4. Stage

Bake the tartlet in a preheated 180 degree oven for 15 minutes.

5. Stage

Wash the sorrel, rinse it in boiling water, put it in cold water and dry it. Chop the sorrel, add the cheese, 1 tbsp. olive oil, cane sugar, tabasco sauce, half the lemon juice and mix.

6. Stage

Prepare the tuna mousse. Mix tuna, remaining lemon juice (1/2 tbsp., thyme,1 tbsp. olive oil) in a blender. Whisk everything in the blender.

7. Stage

Heat vegetable oil and make a frosted egg with 2 eggs.

8. Stage

Fill the tartlet with the tuna mousse.

9. Stage

Top the salad with the brynza and then the glaze.