Tart of Spring Vegetables

• 6 individual 23 cm (9 in.) tart cases baked blind

Cook the turnips, carrots, onions and green beans in boiling salted water until tender, approximately 7-10 minutes. Strain and set aside.

Place the butter, wine and mushrooms in a saucepan with some ground black pepper and cook until the mushrooms are tender. Set aside.

Blanch the spinach in boiling water for 1 minute. Drain and season.

Heat the olive oil in a small sauc