Isigny Sainte-Mère Mimolette and spring vegetables tartlet

Preparation

1. Mix the flour and salt in the bowl of a food processor.

   Add the butter to the flour, kneading quickly for 2 or 3 minutes. Add the grated Isigny Sainte-Mère Mimolette and mix again.

   Add the water and mix until the dough is smooth.

   Roll out the dough and place in small or standard-sized molds. Refrigerate for 30 min.

   Bake the tart base “à blanc” for around 20 minutes at 180°C. Leave to cool.

   Mix ricotta and pesto in a bowl.

   Cook the peas in boiling water for 4 min, then drain. Place in a bowl and add a drizzle of olive oil. Season with salt and pepper.

   Slice radishes.

   Spread the ricotta and pesto mixture over the tart base, then add the radish slices and peas. Finish with shavings of Isigny Sainte-Mère Mimolette cheese and a few chervil shoots. Season with salt and pepper and serve.