Vegetable Tarts

Preparation:

Preparation: Peel the carrots, wash them, cut them into cubes. Separate the cauliflower into small bunches, remove the hard stems, wash the bunches carefully. Put the carrots and cauliflower in the basket of a steamer without mixing them and cook them for about fifteen minutes, until they are very tender. In the meantime, heat the oven to 230 degrees (thermostat 7). Butter six moulds, flatten the dough with a rolling pin and cover the moulds. Prick the pasta with a fork, cover with aluminum foil and dried beans. Put in the oven and let it cook for ten minutes. Peel the garlic and the onion and chop them finely. Clean the mushrooms and cut them into slices. Melt 25 g of butter in a pan, sauté the onion and garlic over a moderate heat for five minutes, stirring occasionally. Add the mushrooms, let them cook for another three minutes. Remove the tartlets from the oven. Lower the oven temperature to 200 degrees (thermostat 6). Discard the aluminum foil and dried beans. Melt the remaining butter in a small saucepan, add the flour, mix, add the cream little by little without ceasing to mix. Add the nutmeg and bay leaves and bring to a boil. Eliminate the bay leaves, salt and pepper, add the marjoram. Pour the carrots and cauliflower into the pan, mix. Distribute the preparation in the tartlets, cover them with the sauce, put them in the oven and let them cook for fifteen minutes. Gently unmold the tarts, place them on a serving plate and serve immediately. These tartlets are an original and nutritious appetizer.