Ingredients
For the dough
- 200g flour
- 2 eggs
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the zest and juice of 1 organic lemon
- 1 teaspoon(s) of Espelette pepper
- 100 g cold semi-salted butter
For garnish
- 4 new carrots
- 2 new turnips
- 1 bunch of round radishes
- 1 bunch of spring onions
- 100 g fresh shelled peas
-
a few sprigs of thyme
- 1 clove of garlic
- 30g butter
- 100 g of fresh goat’s cheese
- 20 cl of very cold liquid cream with 30% mg
-
a few spinach leaves
Preparation
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In the mixer bowl, pour the flour, 1 egg, lemon zest and juice, Espelette pepper and butter. Mix until the dough forms a ball. Let it rest for 40 minutes in the refrigerator.
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Preheat the oven to 170°C (th. 5-6).
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Roll out the dough on a floured work surface. Line a buttered and floured tart pan. Cover the dough with parchment paper then with baking balls. Bake for 35min. Take out the dough, remove the cooking beads then brush it with the remaining egg beaten into an omelette. Bake again for 3 min. Let cool.
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Wash the vegetables. Peel the carrots. Cut the onions, turnips and half of the radishes and carrots into 2 or 4 depending on their size. Chop 2 onion stalks. Cut the rest of the radishes into strips, and the remaining carrots into strips.
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Cook the peas for 5 minutes in a pan of boiling salted water. Run them under cold water. Repeat the operation with the carrot strips, which you will leave to cook for 5 minutes before draining them and running them under cold water.
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In a pan, melt the butter with the stripped thyme and the crushed garlic clove. Brown the raw vegetables (except the baby spinach) for about 25 minutes, until they are golden. Salt, pepper. Reserve on absorbent paper.
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Mix the goat's cheese with the liquid cream, add pepper then whip the cream using an electric mixer.
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Garnish the tart base with Chantilly cream. Transfer the remaining whipped cream into a piping bag.
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Arrange all the vegetables on the pie. Pipe domes of cream, add a few spinach shoots and sprinkle with chopped onion stalks.
