Preparation : 20 minutes
Melt the sugar into caramel in a saucepan. Deglaze with the vinegar, and pour into a round mould.
Cut the vegetables into pieces about 3 cm thick and 5 cm high.
Arrange them in the mould, on top of the caramel, alternating the vegetables in order to create a harmonious mix of colours.
Bake for 15 minutes at 170°C, then place a puff pastry disc on top of the vegetables and finish baking for 20 minutes at 180°C.
Dressing : 5 minutes
Allow to cool before unmoulding.
Be careful when unmoulding, because some cooking juice will run out of the mould.
Chef's tip
You can create your own summer version with beautiful and colourful vegetables: use tomatoes, courgettes, aubergines and/or pattypan squash!