Recipe: Vegetable Tartare

1 In a pot, pour 2 good tablespoons of olive oil. As soon as it is hot, add the thinly sliced shallots and the peppers cut into small squares of about 1 cm. Season with salt and Espelette pepper, then let them sweat for 6 minutes. Next, add the tomatoes also cut into cubes, the chopped garlic, season again and continue to sweat for 5 minutes. Then add the small zucchini also cut into cubes, sprinkle with a little turmeric and the lemon thyme flowers. Continue cooking for 10 minutes, taste to check seasoning, then cover and turn off the heat and let rest for about 15 minutes.

2 Separate the yolks, trying not to break them. Put the yolks back in each shell, warm your vegetables, then add the raw egg whites while stirring.

3 On warm plates, place 4 tall ring molds, then fill them with your vegetables. Make a small indent in the center for your yolk. Give a good grind of black pepper before serving.