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Ingredients

4-6 Courgettes (baby zucchini), split, blanched
4-6 Baby squash split, blanched
1/2 cup Parsnips, julienne cut (thin strips) blanched
1/2 Carrot, julienne, blanched
1/2 cup Cauliflower florets, blanched
1 cup Asparagus, spears and stems, bias cut, blanched
1/4 cup Fresh corn kernels
4 Large white mushrooms, sliced
4Shittake mushrooms, sliced
4 Oyster mushrooms
2 Portobella mushrooms, stem removed, sliced
3 oz. Butter
1/2 tsp. Shallot, minced
1/4 tsp.Garlic, minced
3-4 oz. Dry white wine
Squeeze of fresh lemon juice
2/3 tsp. Fresh tarragon leaves, minced
1/2 tsp. Parsley, minced
Salt to taste
Fresh ground black pepper to taste
4 Puff pastry croustades, 4"x 4", split
Pinenuts, toasted to garnish
Chives, minced to garnish
Fresh tarragon sprigs to garnish

Method
Heat a sauté pan over medium heat. Melt ½ of the butter in pan. Add ½ of the shallot and garlic. Sauté briefly, do not brown. Add corn kernels and mushrooms, sauté until tender. Add remaining vegetables and sauté until heated through. Season with salt and pepper. Place bottom half of puff pastry croustades on warm serving plates. Arrange sautéed vegetables on and around croustade. Return pan to heat. Add remaining butter, shallot and garlic, sauté over medium heat.

Deglaze with white wine. Reduce liquid by ½. Add minced tarragon and squeeze of fresh lemon. Add cream and parsley, reduce until sauce thickens. Season with salt and pepper. Drizzle vegetables with Lemon Tarragon Beurre Blanc. Add tops of croustades. Garnish with pinenuts, minced chives and tarragon sprigs. Serve immediately.

Chef Larry's Notes
Croustades are pastry "cups" made from puff pastry dough sheets. Simply cut croustades in desired shape and size from puff pastry dough sheets. Brush with beaten egg and bake in preheated oven at 375 degrees F for 10 - 12 minutes or until golden brown. Cool before cutting with a serrated knife. Puff pastry dough sheets are available in the frozen bakery section of most markets.

Makes 4 Servings

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