Spring Vegetable Tart

Method

1. Prepare the savory pastry (frolla salata) according to your preferred recipe or the one in the subscriber video. Roll it out to 3-4 mm thickness on a floured surface.
2. Line a perforated tart pan with the pastry, pressing it into the edges. Trim excess dough and patch any breaks. Chill in the freezer for 30 minutes (or 10 minutes in a blast chiller).
3. Preheat the oven to 170°C. Bake the pastry shell for 15-18 minutes until golden. Let cool completely.
4. While the pastry cools, prepare the pecorino and parmesan fondue: mix grated parmesan (60%) and grated pecorino (40%) and melt gently until spreadable. Set aside.
5. Prepare the pea cream: sauté finely chopped shallot in butter and olive oil. Add fresh peas and cook briefly. Blend until smooth, pass through a sieve, then stir in a knob of butter. Chill.
6. Blanch the vegetables: bring a large pot of salted water to a boil. Add fava beans and cook for 3-4 minutes. Add peas and cook for another 2-2.5 minutes. Remove and transfer to an ice water bath. Drain and peel the fava beans.
7. For the asparagus: cut off the tips and set aside. Slice the stalks into thin strips. Blanch both the strips and tips in the same boiling water for a brief moment, then shock in ice water.
8. In a bowl, combine the blanched fava beans, peas, and asparagus strips. Dress with olive oil, salt, pepper, and a few mint leaves.
9. Melt cocoa butter and brush it evenly over the entire inside of the cooled pastry shell (bottom and sides) to waterproof it. Let it set.
10. Spread the pecorino and parmesan fondue evenly over the bottom of the pastry.
11. Spread the pea cream over the fondue.
12. Arrange the dressed vegetables on top of the pea cream.
13. Garnish with asparagus tips, additional mint leaves, shavings of pecorino, and a drizzle of olive oil.
14. Serve at room temperature.