Recipe for a thin tart with roasted vegetables and smoked salmon served with lemon cream.

Start by keeping your liquid cream well chilled. If you decide to make the shortcrust pastry yourself, one hour before starting the dough, take the butter out, cut it into cubes, and let it soften at room temperature.

When the butter is soft, put it in the bowl of the mixer, add the flour, a pinch of salt, and mix. Alternatively, mix everything by hand in a mixing bowl. The dough will become crumbly and sandy. Then add the icy water and continue to mix. The dough should come together.

Once you have a nice ball of dough, wrap it in film and let it rest for at least 30 minutes in the refrigerator. Then, for use, sprinkle a little flour on the work surface and roll out the dough. Cut out 6 circles measuring 12 to 15 cm and prick them with a fork. Place the circles on parchment paper and bake for 20 minutes at 180°C, then take them out of the oven to let them cool.

Meanwhile, peel the carrots, remove the first two layers from the leeks, and rinse them under water to remove the dirt. Also rinse the dill and dry it well. If the leeks are thick, cut them in half lengthwise (rinse again if needed) and then cut them into pieces about 5 to 7 cm long.

Cut the carrots in half lengthwise and then in half widthwise to obtain even pieces. Place the vegetables on parchment paper, drizzle with olive oil (feel free to brush them with a brush), then sprinkle with salt and pepper.

Bake for 25 to 30 minutes at 180°C. Insert the tip of a knife into the carrots to check if they are cooked. They should not be hard.

For the lemon cream, using a zester or fine grater, grate the zest of the yellow lemon and set it aside, then squeeze the juice into a small container. In a mixing bowl, pour in the very cold liquid cream and whip it into whipped cream using an electric mixer.

In a small bowl, mash the cream cheese with a fork to achieve a smooth texture, then add the juice and zest of lemon. Mix well. Gently fold everything together with a spatula into the whipped cream.

On each tart base, place a generous tablespoon of lemon cream that you will spread delicately. Top with roasted vegetables, a few sprigs of dill, and a pinch of pink peppercorns (you can crush them in a mortar beforehand). It's time to sit down and enjoy!