In a bowl or in a food processor, quickly mix the cold butter, cut in half, with the flour and salt.

Beat one of the eggs with the water and add it to the dough. Mix everything together without overworking it until you obtain a smooth dough.

Form a ball, wrap it in cling film and place it in the fridge for at least 1 hour.

On a lightly floured work surface, roll out the dough.

Place the dough in a well-buttered pie dish and let it rest for 30 minutes in a cool place.

Cover the bottom of the tart with baking paper and dried beans, and bake for 30 to 40 minutes in an oven preheated to 170°C.

Beat the last egg. When cooked, remove the beans.

Using a brush, brush the bottom and edges of the pie crust with the beaten egg and return to the oven for 3 to 4 minutes until the crust is golden.

Let the cooked pastry base cool.

Start by placing a salad bowl and some liquid cream in the refrigerator.

Then cut the cheese into thin strips and put them in a saucepan.

Add 5cl of single cream, agar-agar, salt and pepper, then melt the cheese over low heat. Once melted, let the mixture boil for 30 seconds to activate the agar-agar.

Then let it cool. When the mixture is cold, blend it to obtain a smooth texture.

In the cold bowl, whip the remaining liquid cream until you obtain whipped cream.

Fold some of the whipped cream into the cheese mixture, mixing gently.

Then add the remaining whipped cream and mix again. If you wish, you can transfer the mixture to a piping bag before refrigerating it.

Wash and peel the vegetables. Keep half the radishes whole, and slice the other half into thin strips using a mandolin. Slice the beetroot into rounds using the mandolin, and do the same for one of the carrots. Trim the green tops from the spring onions.

Heat a generous mixture of butter and oil in a frying pan and cook the whole radishes, half of the radish slices, the beetroot and carrot slices, and the spring onions.

Remove the vegetables as they cook (radish slices cook very quickly and are best when still a little crunchy).

When the vegetables are cooked, place them on a sheet of absorbent paper and season with salt and pepper.

Cut the other carrot into thin strips using a peeler.

Heat water in a saucepan. Add the peas and cook for about ten minutes, until tender. Add the carrot strips at the same time and remove them after 6 to 8 minutes, when they are cooked. Drain everything and set aside.

To decorate the tart, use ground ivy leaves and flowers, wild garlic flowers, chopped spring onion greens, and various young shoots such as beetroot, chervil, and watercress.

After spreading a thin layer of cheese mousse over the cooled tart base, make mousse domes using a piping bag and add the raw and cooked vegetables.

Arrange the young shoots, the green parts of the onions and the flowers before enjoying the tart.