1. Preheat the oven to 180°C fan-assisted. Cut the cherry tomatoes in half.

2. In a bowl, mix the summer truffle pesto, ricotta and mustard. Season with salt and pepper.

3. Spread the puff pastry on a baking sheet covered with baking paper. Spread the summer truffle pesto cream on the pastry with a spoon, leaving a border of about 2-3 cm. Roll the border on itself to form a small sausage. Then garnish with the tomatoes, flesh side down on the pastry. Bake the tart for 18-22 min.

4. In a salad bowl, prepare the vinaigrette by mixing a drizzle of olive oil with a little black balsamic vinegar, salt and pepper. Just before serving, add the young shoot mixture and mix. Cut the tart into pieces and serve yourself! Don't forget the salad!