Ingredients
- For the “green” dough:
- 1 x Chives Boot
- Some Parsley Branches
- 85 g Sweet butter
- 4 Tbsp Grated Parmesan
- 185 g Flour
- 1/2 tsp ground cumin
- Salt and pepper 5 berries
- For the filling:
- 6 Asparagus
- 8 Radis
- 2 Carrots
- 1 Untreated lemon
- 150 g Hummus
- 6 Tbsp Pesto
- Some Parmesan shavings
- Pepper
- Olive oil
Preparation Method
1. Start this garden tart recipe by preheating the oven to 180°C.
2. The “green” paste: Dice the butter and store it at room temperature to soften it. Finely chop the herbs.
3. Work the flour with the tips of your fingers with the diced butter, the parmesan cheese, the cumin, a pinch of salt, and a few turns of the pepper mill. Add 4.5 cl warm water, herbs and knead quickly until the dough has absorbed all the water.
4. Form a ball and spread it on the lightly floured work surface. Cut out 4 discs and place them in the buttered and floured molds before pricking the bottom with a fork. Keep cool for 1 hour.
5. Filling: Cut the vegetables into strips. Immerse them in boiling water for 1 to 2 min, then drain and let cool.
6. Meanwhile, bake the tartlets with cooking weights for 25 to 30 min, then let them cool on a wire rack. Spread the hummus on the pie bottoms and distribute the vegetables. Remove some lemon zest. Squeeze the lemon and whisk the juice with the pesto and a little pepper. If necessary, lengthen with a little olive oil. Season the tarts with this sauce, add the zest and some Parmesan shavings.
Tip: Do not work the dough too hard or it may become too elastic and shrink when cooking. You need to get a soft paste under the fingers that don’t stick. Add a little flour if it is too wet or a little water if it is too brittle.
