Spring Vegetable Tart Recipe

Peel the tomatoes, remove the excess water, and cut them into dice. Chop the shallots and the clove of garlic. In a skillet, pour in a little olive oil, add the garlic, shallots, tomatoes, 1/2 teaspoon of tomato spices, salt, and pepper. Cook for about 10 minutes.

Roll out the pastry in a tart pan and prick the bottom. Blend the cooled tomatoes with 1 egg, 100 ml of cream, 2 tablespoons of grated cheese, salt, and pepper. Pour this mixture over the tart base. Bake for 20 minutes at 200°C (400°F). Peel all the vegetables and shell the broad beans. Cook them separately: asparagus for 20 minutes, carrots cut into quarters for 10 minutes, and blanch the broad beans. Slice the radishes thinly and cut the cherry tomatoes into thirds.

Once the tart has cooled, arrange all the vegetables on top in a harmonious manner, finishing with slices of smoked duck breast and aromatic herbs. Serve with a small vinaigrette to drizzle over the tart if desired.

To finish, this recipe is also available on my blog.