Instructions and assembly
Cut out 8 discs, each of 6.5 cm in diameter and 8 strips, which are 2 cm wide, lengthways out of the lemon bread slice.
Line the tartlet moulds by placing the bread strips around the sides of the tartlet mould before adding the discs to the bottom.
Brush it all with olive oil.
Bake in the oven for 10 minutes at 180 °C.
Leave to cool before removing from the moulds.
After having cut the vegetables into tagliatelle and round slices, blanch all the vegetables until tender-crisp.
Mix the cooked red and white quinoa together with the olive oil, lemon juice, ricotta and season with salt and pepper.
Make the marinade with the tomato confit purée, olive oil, and finely chopped Thai basil leaves.
Fill the bottom of the lemon bread tartlets with the quinoa mixture until half full. Then, add the vegetables, arranging them nicely.
Add a dash of the tomato confit marinade and serve.
Ensure the strips of bread are well stuck to the circles by pressing them with your fingers.
Grease the moulds before adding the bread.