Broccoli crispy tarts

Ingredients for 4 servings:

• 350 g broccoli, frozen
• 350 g cauliflower, frozen
• 3 eggs
• 300 g whipped cream
• 2 tbsp lemon juice
• 1 tbsp frozen mixed herbs
• salt and pepper
• Butter, for the mold
• 1 pack of puff pastry
• 2 tbsp sunflower seeds
• 8 cocktail tomatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Pre-cook the broccoli and cauliflower in salted water for 8-10 minutes (this preserves the vibrant color), then drain well. Whisk the eggs with the cream and lemon juice, season with herbs, salt, and pepper. Grease 4 ramekins (10cm diameter) with butter, line with pastry, and trim off any excess edges. Arrange the vegetables on the pastry and pour over the egg and cream. Cut the remaining pastry decoratively and place on the tartlets. Bake in a preheated oven at 200°C for about 20 minutes. Roast the sunflower seeds in a non-stick pan without fat. Remove the tartlets from the oven and sprinkle with the seeds. Garnish with cherry tomato halves.