Preheat the oven to 180°C.
Place a 10cm wide flan ring upside down on a greased baking sheet.
Layer five sheets of pastry brushed with sunflower oil over the ring to form a star.
Bake for 10 minutes until golden, cool for 5 minutes, and repeat to create four nests.
Increase the oven temperature to 200°C.
Boil the wild rice with bouquet garni in a large pan for 40 to 45 minutes until tender.
Mix the vegetables with balsamic vinegar, olive oil, seasoning, and one rosemary sprig to marinate for 30 minutes.
Spread vegetables on a roasting tray, cover with foil, and bake for 15 minutes.
Remove the foil and roast for an additional 15 minutes.
Fill nests with vegetables and juices, arrange rice around the edges, and garnish with herbs.