Vegetable pastry, the freshness of summer

Preparation

Method for the pastry

1. Place the flour, salt and softened butter in the mixer bowl.

2. Start to knead it slowly while gradually adding the water. Knead at speed 2 and 3 for a few minutes without giving too much body to the pastry.

3. Cover and set aside in the fridge for around 20 minutes.

Method for the folding

1. Take the butter out of the fridge. It should be of the same consistency as the pastry. If you think it is too hard, tap it with the rolling pin to soften it.

2. Roll out the pastry to form a rectangle twice the size of the butter.

3. Place the butter at one of the edges then fold the pastry over it.

4. Press down well then perform 2 single turns, always keeping the fold to the right. Set aside in a cool place for 20 mins.

5. Repeat the 4 following turns twice and ensure that you adhere to the resting times in the fridge.

Method for the vegetable pastry and its garnish

1. Roll out the pastry dough quarter to form a 35x25cm sheet with a thickness of around 2 to 3 mm.

2. Place it on a baking tray lined with greaseproof paper. Apply the egg wash and let it sit in the fridge for around 30 minutes.

3. Preheat the oven to 200°C.

4. Apply a 2nd coat of egg wash, sprinkle on the black sesame seeds then bake for 15 to 20 mins. Half-way through baking, stop the pastry rising by placing a sheet of greaseproof paper on top and covering this with a baking tray, then finish baking.

5. Take the pastry out of the oven, place it on a rack and leave to cool.

6. Then mark out 16 rectangles of 17x3cm with a dough-cutter.

7. Remove the avocado stone and retrieve the flesh. Add salt and stir in the lime juice.

8. Add the herbs, the pinch of Espelette chilli pepper and gently stir in the whipped cream. Fill a pastry bag with this mixture.

9. Place a dab of mousse on each pastry, then add all the ingredients for the garnish mentioned above, following your inspiration.

10. Serve drizzled with olive oil and a pinch of fleur de sel.