The vegetable garden

1. Mix the almond paste together with the butter, sugar, and salt/spices until a homogeneous mixture.
2. Add the egg and then the flour.
3. Knead as a shortcrust dough, roll out to 2 mm thickness.

1. Shave the Parmesan cheese.
2. Then mix with the remaining ingredients.
3. Divide 325 grams of appareil per unit.
4. Then bake at 170°C for about 7.5 minutes.

1. Heat the sunflower oil to 70°C.
2. Add the herbs and blend for 10 minutes at full speed.
3. Strain the mixture and cool immediately.
4. Make an emulsion from the egg white, sushi vinegar, salt, and pepper.
5. Pour the oil into the mixture to emulsify.

1. Mix all the ingredients.
2. Bake in the oven until a crumble forms.

1. Make the dressing by mixing all the ingredients together.
2. Cut the tomatoes, tomberries, blueberries, etc., and put them in a container.
3. Mix the dressing through the tomato mixture.

Mix all the ingredients.

1. Fill the tartelette with the appareil.
2. Bake the whole at 160°C for about 8 minutes after cooling.
3. Fill with the herb emulsion, marinated tomatoes, crumble, and beet marinade.
4. Finish the dish with the tomatoes: 3 quarters yellow, 3 quarters red, 3 tomberries, 3 blueberries, 3 slices of radish, 3 atsina cress, and 4 calendula petals.