Recipe for Spring Vegetable Tarts with Fresh Goat Cheese

Preheat the oven to 180°C. Roll out the dough and line the tartlet molds; I used silicone molds. Prick the dough with a fork, cover with baking paper and apricot pits. (Yes, it's a thing; I saved apricot pits and they help me blind bake my crusts), but you can use ceramic beads. Bake blind for 15 minutes. Remove the paper and the beads or the apricot pits and continue baking for 5 minutes. Let cool. Mix the fresh cheese with the white cheese, salt, pepper, and chopped chives until smooth and homogeneous. Set aside in the refrigerator.

Shell the peas if they are fresh (you can also use frozen peas). Peel the carrots and cut them into strips using a mandoline. Bring a pot of salted water to a boil. Add the carrots and blanch them for 5 minutes. Do the same with the peas. Then rinse them immediately under cold water so they retain their beautiful green color.

Also cook the asparagus for 3 minutes for the other variety, then immediately plunge them into cold water; they will also retain their beautiful green color. Slice 2 large raw asparagus spears with a mandoline to create nice strips and blanch them for 2 minutes in boiling salted water. Use the same water to cook the other 4 whole asparagus spears for 4 minutes. Then set all the vegetables aside.

To finish, fill the bottoms of the tartlets with goat cheese cream with chives, smoothing the surface with a spatula. Arrange the vegetables harmoniously. Sprinkle with chives and chive flowers. A fresh and gourmet starter!