Recipe for Mini Vegetable Tartlets with Gorgonzola Sabayon

Line the bottom of 4 small ramekins with thin puff pastry. Poke small holes in it with a fork.

Bake in the oven at 200°C for 6-7 minutes. Once the puff pastry is golden and cooked, remove the ramekins from the oven. Wait for them to cool slightly before taking the pastry shells out of their ramekin.

Meanwhile, cut the cooked vegetables into even sticks. Sauté them in a pan with butter and a pinch of salt and pepper.

Place the vegetables in the pastry shells. Keep them warm to prepare the sabayon.

Whisk the egg yolks in a double boiler with the white wine until they are firm and creamy. Remove from heat and, once they are warm, incorporate the cheese, mixing gently. Spoon this mixture over the reserved warm vegetables and quickly gratinate under a hot grill.

To finish, serve immediately. Chef's tip: feel free to add other cheeses that you like, such as parmesan.