Glazed Vegetable Wreath

Cooking Instructions

1. Preheat the oven to 400.

2. Sift the flour, salt and pepper onto a piece of waxed paper.

3. In a medium saucepan with a heavy bottom, combine 2/3 cup of boiling water and the butter. Stir until the butter melts, and return to a boil.

4. Remove the saucepan from the heat and immediately beat in the flour mixture all at once, using a wooden spoon. Return the pan to medium-high heat and stir constantly until the mixture leaves the sides of the saucepan and a thin film of flour forms on the bottom of the pan.

5. Remove the saucepan from the heat and beat in the eggs, one at a time, making sure the first egg is well incorporated before adding the second. Stir in the chives.

6. Lightly spray or wipe a baking sheet with vegetable oil. Place spoonfuls of pastry, 3/4 to 1 teaspoon each, onto the greased baking sheet to form six 3-inch circles, or one large 10-inch circle. The spoonfuls should just touch each other so that they bake into a neat ring. Bake for about 35 minutes, or until the pastry is well risen and golden brown. Don't peek during the first 20 minutes or the pastry might sink. Remove from the oven and transfer to a wire rack to cool.

7. In a large skillet, bring the chicken broth and olive oil to a boil. Cook each vegetable in order until tender, beginning with the onions and carrots, which need the most cooking time, and ending with the sugar snaps and tomatoes, which only need about 30 seconds. As each vegetable is cooked, remove it with a slotted spoon to a heated bowl and keep warm. If there is any chicken broth remaining, reduce it to 1 tbsp and add it to the vegetables. Fold in the 1 tbsp of chives, basil, salt, and freshly ground pepper to taste.

8. To serve, place a ring on each of six plates, and spoon the vegetables into the centers; the rings should appear to be bountifully overflowing with vegetables. Garnish with additional basil leaves and serve immediately