Ingredients

225g flour
190g butter
70g sugar
30g egg white
2g salt
4 beetroots
4 courgettes, diced
100ml olive oil
50g onion
¼ bunch of lemon balm
400g girolles
200g apricots, diced
50g shallots
20ml olive oil
½ bunch of parsley

Method

For the short-crust pastry, mix the butter and sugar, add the egg white and lastly the flour. Mould into a dough and leave in the fridge overnight. Roll the dough 8cm in diameter.

Bake in the oven at 150C for 20 minutes.

Create a beetroot jus by blending the beetroots. Reduce to a syrup over a gentle heat.  

For the courgette cream, cook the diced courgettes in salted boiling water for 10 minutes. Drain, and mix with the olive oil and lemon balm. Add salt and pepper and keep warm.

Thoroughly clean the girolles with cold water and pat dry, then cook for 3 minutes in preheated olive oil. Add the shallots, the diced apricots and the parsley.

Place the warm courgette cream in a deep dish, place the shortcrust pastry over the top, then add the beetroot syrup and at last the girolles mix.