Summer Veggie Pie

• This vegetable pie can be freely composed according to the season. Make 2 medium, or 3 small size pies using greased pastry rings or tart pans.

Pie Crust / Pâte Brisée

• Rub butter into flour and salt with your finger tips. Add the egg and water, and mix until just combined. Chill to harden. Work out dough to soften onto a floured countertop. Roll out into a 3mm thick disk. Gently prick with a fork, and lay dough over a greased tart pan and shape into a pie. Remove excess dough and chill for up to 3 days; uncovered.

Baking

• Blind-bake tart shell for 30 min at 350ºF/180ºC with pie weights. Remove pie weights and bake for an additional 12 min, or until golden brown. Baked tart shell can be stored at room temperature for up to 4 days.

Black Garlic Cream Cheese Filling

• In a food processor, smooth out cream cheese with heavy cream first. Add lemon juice and zest. Readjust consistency if needed adding more heavy cream. Add black garlic and smooth out. Season with salt and pepper. Give a few more pulse with the shallots and chives. Set aside.
  

Vinaigrette

• Whisk all ingredients together except the extra olive oil caviar.

Veggies & Montage

• Cooked Vegetables: Artichokes, trimmed & cooked through ≈ 40 minutes Cauliflower assortment, cut into florets & parboiled Rainbow blend carrots, peeled & parboiled Asparagus, bottom trimmed & blanched. Raw vegetables: Romaine heart, washed Radishes, washed & sliced Celery stalk, washed & cut into batonnet Persian cucumbers, washed & sliced Heirloom tomatoes, washed & cut into wedges Cherry tomatoes, washed Sweet bell pepper, washed & cut into triangles Scallion, rinsed & sliced Cantaloup, cut into spheres Avocado, cut into chunks. Prep each vegetable accordingly and set aside. Save artichoke leaves for later use such as salads, or soup. Spread black garlic filling in the baked tart shell, and arrange cooked and raw vegetables harmoniously. Decorate the finished pie with dots of extra olive oil caviar and drizzle vinaigrette right before serving. Bon appétit!