Escargot tart with vegetables and garlic custard

Mix flour and salt, add cubed chilled butter and rub it in until sandy.

Add water and egg (or milk) and mix until just combined; do not overwork. Wrap and chill completely.

Flour the work surface and dough, roll to a 3 mm sheet, let it drop into the tart ring and press it against the sides with the thumb all the way around.

Line each shell with two layers of plastic wrap and fill with rice (or beans, cherry pits, pie weights).

Pre-bake at 350 degrees for about 25 to 30 minutes; at 20 minutes remove the rice and bake 5 to 10 more minutes.

Cut the stem off the cauliflower and run a paring knife around the core so the florets come off.

Prepare broccolini, bite-size zucchini and sugar snow peas or English peas; scrub carrots under running water rather than peeling.

Dice the carrot: halve a large one, trim one side flat to stabilize, cut the length into three or four, each portion into three or four strips, then dice.

Boil the garlic cloves 5 minutes for the custard.

Salt the boiling water well; cook the cauliflower until just fork tender and transfer to ice water to stop the cooking. Repeat with the broccolini florets and zucchini.

String and tip the snow peas and cook them just 1 minute; then cook the diced carrots, diced potatoes and artichoke hearts the same way.

Drain all the cooked vegetables on paper towels.

Chop parsley; stack basil leaves, roll tight and slice very thinly with a very sharp knife.

Garlic custard: blend the cooked garlic with half and half, eggs and some of the saved snail juice.

Saute the snails in butter on high heat for a couple of minutes, then season with parsley, basil, salt and pepper; halve them if too large.

Spread the vegetables in the pre-baked tart shell, add the snails and the garlic custard, and bake again.