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.
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.
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.
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.
Whisk all ingredients together except the extra olive oil caviar.
Artichokes, trimmed & cooked through ≈ 40 minutes
Cauliflower assortment, cut into florets & parboiled
Rainbow blend carrots, peeled & parboiled
Asparagus, bottom trimmed & blanched.
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!