Free range chicken breast, seasonal vegetable tart, red pepper foam with olive oil

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. Free range chicken breast


    • Poultry (white with sleeve and skin) - 6
    • Melted butter - QS
    • Salt and pepper - QS
    Sear in a pan in clarified butter, skin side down, season with salt and pepper and finish cooking in the oven. Leave the meat to rest wrapped in foil.
  2. Ingredients

    • Shortcrust pastry dough - 6 ronds de 9 cm de Ø
    • Pesto - QS
    Cut out 9cm diam. rounds of shortcrust pastry,
    roll out thinly, cook between two sheets at 160°C.
  3. Selection of seasonal vegetables


    • Green onions
    • Garden-fresh carrots
    • Zucchini
    • Mangetout peas
    • Tomato confit
    • Broad beans
    • Girolles
    • Shallot
    Mix together the olive oil and lemon puree and season.
  4. Glaze


    • Olive oil
    • Salt and pepper
    Mix together the olive oil and lemon puree and season.
  5. Red Pepper foam


    • Onion - 1/2
    • Garlic - 1 gousse
    • Olive oil - QS
    • Chicken broth - 80 g
    • Basil - 1/2 botte
    • Single cream 35 % - 80 g
    • Salt and pepper - QS
    Chop the onion and garlic. Sweat in butter and deglaze with the chicken stock then the red pepper puree. Leave to cook over a low heat for 10 minutes,
    blend, strain trough a conical sieve and season with salt and pepper. Reserve. To one side, whip the single cream then add the very finely chopped basil.
    When ready to serve, bring the pepper base to the boil, add the whipped cream and basil and bring back to a simmer.
  6. Assembling and presentation

    Build the tarts by spreading a thin layer of herb pesto with pine-nuts on the shortbread pastry bases then attractively laying on top the selection of vegetables.
    Using a brush, glaze with lemon olive oil and fine sea salt. Place this tart on the right-hand side of the plate, slice the chicken breast, place on the left of the tart, pour over the red pepper foam and serve.

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