170g puff pastry
3 large leeks
100g wild mushrooms
4 baby leeks stripped into ribbons
For the garnish 3 cherry tomatoes
3 spears asparagus
3 turned courgettes
3 turned carrots
3 black olives
3 baby turnips
50g wild mushrooms
100ml beurre blanc sauce
Chervil or Italian parsley to garnish
Roll puff pastry to 1cm thickness cut a rectangle 9cm x 11cm. Brush with egg wash and bake 10-15 minutes in a medium oven.
Cut leeks into 10cm pieces and braise in 250g of butter and 100ml water. Remove when cooked then braise ribbons of baby leeks.
Meanwhile cook carrots asparagus baby turnips mange-tout and courgettes until al dente. Saute all vegetables (except mushroom) in a little butter season. Sauté mushrooms in a very hot pan drain on blotting paper.
Slice pastry lengthways into two place one centrally on plate. Arrange three pieces of leek diagonally across pastry base then a layer of baby leek ribbons. Arrange garnish vegetables around dish drizzle with beurre blanc sauce.
Place remaining pastry on top and garnish with chervil or parsley.