Recipe for Seasonal Vegetable Tarts

Prepare the pie crust. Place the flour and softened butter in the mixing bowl with the paddle attachment. Add the salt and gradually mix in the water until a ball forms. Wrap in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough into individual tart pans, prick the dough, place parchment paper on top, and add ceramic baking beads to prevent the dough from puffing up. Bake for 20 minutes. Let cool on a wire rack at the end of baking.

Prepare the vegetables. Steam the peas and green asparagus for 10 minutes. At the end of cooking, remove the skin from the peas and, using a peeler, slice the asparagus while keeping the tips. Using a peeler, slice the carrots. Blanch for 3 minutes in a pot. Slice the radishes, onion, and tips of an endive. Mix the fresh cheese and chopped chives.

To finish For assembly, place the goat cheese at the bottom of the tartlet. Smooth it out well with a spatula. Gently arrange all the vegetables for a beautiful presentation. Add borage flowers, a parsley leaf, and drizzle with olive oil.