Ingredients

• 350 g shelled beans
• 250 g flour
• 150 g butter
• 12 pcs "baby" carrots
• 3 pcs ripe avocados
• 1 pc egg
• 1 pc broccoli
• 1 pc American potato
• 1 pc lemon
• milk
• mustard
• extra virgin olive oil
• salt
• sugar

For the tartellette recipe with American potatoes and first fruits, work the soft butter into small pieces with the flour, then mix the egg, a pinch of salt, one of sugar and 1 tablespoon of milk. Cover the dough and place it to rest in the refrigerator for 1 hour. Roll out the dough with a rolling pin, obtaining a sheet of 2-3 mm thick; with it, cover 6 round molds, tightening them well. Trim it along the edge and prick it with the tines of a fork; lined with baking paper and filled with dried beans or chickpeas or with the special ceramic spheres for cooking in white. Bake the tarts at 180 ° C for 15 minutes; then remove paper and vegetables and leave to cool.
For the vegetables and the cream: Blanch the beans in boiling salted water for a couple of minutes, cool them and peel them. Peel the American potato and with a digger cut out many small balls (alternatively, cut it into cubes and smooth the edges with a small knife). Cook in salted boiling water for 5-6 minutes. Divide the broccoli into small florets and cook them in boiling salted water for 1 minute. Wash the carrots, cook them in boiling salted water for 1 minute, cool them and peel them. Peel the avocados and blend the pulp with the lemon juice, a nice pinch of salt, 3 tablespoons of oil and 1 teaspoon of mustard. Distribute the cream in the tartlets, complete with the vegetables and serve.

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