Difficulty: [usr 2 ]
Preheat the oven to 210° C ( th.7 ). Roll out the puff pastry. Fill 4 molds, letting it fall largely on the edges. Brush with beaten egg. Prick the bottom with the tip of a fork before covering it with dried beans. Bake for 15 minutes. When finished cooking, remove from the oven and allow to cool.
In salted boiling water, cook snow peas, broad beans, peas and green beans separately. Vegetables should be soft. Cool them, drain them. Remove the fine husk from the beans. Hold.
Cut the tomatoes in 4, deseed them and cut them into small cubes. Pour a tablespoon of olive oil into a casserole dish. Brown the chopped onion without browning. Add the tomatoes and the aromatic garnish (garlic, thyme, savory). Leave to cook for 10 minutes. Off the heat, add peas, broad beans and green beans, cut into small pieces. Salt, pepper and sweeten slightly.
Spread the vegetable filling on the bottom of the tartlets. Alternate gourmet peas and slices of parmesan. Drizzle with olive oil. Season with a turn of the pepper mill. Garnish with a few basil leaves.
Note:Cook the vegetable filling the night before. It will macerate in its own juice with the aromatic herbs.
