Mini green vegetable tatins of April

Preheat the fan oven to 200°C (Gas Mark 6/7).

Blend (SuperSonic Chopper tall) the chosen vegetables until smooth. If some vegetables are a bit firm (asparagus, Swiss chard stalks), blanch them in boiling water for 2–3 minutes, then drain (Double Strainer) before blending.

Mix (Speedy Chef 2, speed 2) the crème fraîche, cream cheese, egg, salt, and pepper, then add the blended vegetables and mix.

Sprinkle breadcrumbs in the bottom of the cavities of the Soft Cake Mold, then pour the vegetable mixture on top.

Lightly flatten the dough to cut out 6 rounds about ø 10 cm (Modulo Rolling Pin).

Place a dough round on each vegetable-filled cavity. Press lightly and tuck the dough edges into the cavities (trim any excess dough if needed).

Coarsely chop the cashew nuts (SuperSonic Chopper tall) and sprinkle them over the dough along with the grated Gruyère and crumbled feta.

Bake for about 25 minutes until the dough is golden and the top is lightly gratinéed.

Serve with an avocado and tomato salad.

Colorful Mini Tartlets: Replace the vegetables with 50 g of peeled and washed thin green asparagus, 50 g of deseeded red peppers, and 50 g of new carrots (orange or yellow), well washed and trimmed. Coarsely chop the carrots cut into pieces, asparagus stalks, and peppers. Cut the asparagus tips into small pieces. Finish the recipe as indicated from step 3 by mixing the chopped vegetables and asparagus tips with the mixture (crème fraîche, cream cheese, and egg). 

Variations: Replace the cashew nuts with pine nuts or sliced almonds and add some fresh herbs (chives, parsley, tarragon) to chop with the vegetables for a fresh touch.