Roasted vegetable tartlet
Amaretto tiramisu and this roasted vegetable tartlet:
For the tartlet:
For the tomato:
For the filling:
For the vegetables:
Dissolve the saffron in the warm water and pour into the flour. Start mixing and when combined knead by hand until smooth. Wrap with cling film and leave to rest in the fridge for about 30 minutes.
Dice the aubergine into 1cm pieces, dust with flour and deep fry until a golden colour. Transfer onto kitchen paper to absorb the oil. Season with salt.