Recipe: Tartare of My Sun-Ripened Vegetables

1 In a casserole, pour 2 good tablespoons of olive oil. As soon as it is hot, add the sliced shallots and bell peppers cut into small 1 cm cubes. Season with salt and Espelette pepper, then let them sweat for 6 minutes. Next, add the tomatoes also cut into cubes, the minced 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, then cover and turn off the heat and let rest for about 15 minutes.

2 Separate the yolks carefully, trying not to break them. Place the yolks back in each shell, heat your vegetables, then pour in the raw whites while stirring.

3 On well-heated plates, place 4 tall ring molds, then fill them with your vegetables. Make a small indentation in the center for placing your yolk. Give a good turn of the pepper mill before serving.