Spring tartlet

Rub the flour and vegan baking fat together until finely combined. Dissolve the salt in the water and add it. Mix briefly until a homogeneous dough forms.

Leave to rest for at least 2 hours, ideally overnight, well wrapped in the refrigerator at 5°C.

Peel the asparagus in the lower third if needed. Cut into uniform pieces, about 3 cm long, leaving the tips approximately 5 cm long.

Heat olive oil in a frying pan or wok. Sear the asparagus, stirring constantly, until slightly browned but still crisp. Season with salt and process immediately.

Grind the rolled oats and salt in a blender to a fine, flour-like consistency. Pour half of the boiling water over it, blend briefly, and let sit for 10 minutes. Then blend until smooth.

Add the remaining cold water and rapeseed oil, mixing to a creamy, homogeneous consistency. Let sit overnight in the refrigerator at 5°C before use.

Notes: Stir well before use.
Shelf life: 5 days at 5°C, frozen up to 4 weeks at -18°C

Heat rapeseed oil, add flour and sauté briefly. Gradually add the oat cream and vegetable broth, stirring constantly. Bring to a boil until a smooth sauce forms. Season with spices and let cool.

Note: For a lighter sauce, a combination of oat cream and vegetable broth is recommended.

Roll the dough to approximately 1.7 mm thickness. Loosen and gently dock the dough. Cut into 9×9 cm squares with a fluted pastry wheel.

Place into Silpat molds (75×75×20 mm) and press gently.

Pipe approximately 35 g of Béchamel sauce into each tartlet.

Bake in a mild oven without steam until the tartlets are golden and crispy.

Top each tartlet with about 25 g of roasted asparagus and 8 g of finely sliced radishes.

Warm briefly before serving.