The Little Vegetable Garden Tart

For the vegetable garden tart, first preheat the oven to 180 °C. Roll out the dough to a square with an edge length of 20 cm. Prick with a fork and bake for 15 minutes until the dough is golden brown and crispy.

Peel the garlic clove, remove the germ and chop. Beat in a bowl with the silken tofu, then stir in the chopped onions. Add salt, pepper and the chopped mint leaves. Stir in the zest of half the lemon and 1 tsp of olive oil.

Cut the asparagus lengthwise into fine slats with a peeler or vegetable slicer. Shell the peas, then blanch them in salted boiling water for 2 minutes, remove with a slotted spoon and place in a bowl of ice water. Blanch the asparagus slices in the boiling water for 20 seconds, also remove and rinse in ice water.

Clean and finely slice the radishes.

Spread the silken tofu mixture on the cooled pastry base. Decorate the tart with the asparagus, radishes and crisp peas like a small vegetable garden. Drizzle with a teaspoon of olive oil and a few squeezes of lemon. Garnish with a few mint leaves. Pepper and season with a pinch of fleur de sel. Serve vegetable garden tart immediately.

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