Method

Prepare the pasta brisée by kneading both the flours with the cold butter and salt. Add cold water until you get a smooth and homogeneous ball. Let it rest in the fridge for half an hour.

Meanwhile, steam the washed broccoli, peas and diced carrot for about 15-20 minutes. Allow to cool.

Roll out the dough and cut circles to fit your tart tray. Grease and flour the tray and fit in the dough disks. Bake in the oven at 180°C for 30 minutes.

In a bowl, pour the creamy goats cheese and mix well with a fork, adding the nutmeg. Remove the baked brisée cakes from the oven and top with goats cheese and vegetables. Return to the oven to brown for a further 10 minutes. Serve warm.