Scoop

Remove the hard end of the white asparagus and peel them. Cut the unpeeled other vegetables with the mandolin into fine slices, without mixing them. Mix all vegetables separately with some oil and season them.

Preheat the oven to 190 ° C. Cover a baking sheet completely with a sheet of baking paper and arrange the puff pastry squares on top. Coat the inner edges of the dough with beaten egg and let them overlap with 1 cm. Press them with the teeth of a fork and jabs in the dough. Brush the dough up to 2 cm from the outer edges with mustard. Cut the goat cheese into slices and divide them over the dough. Cover with consecutive layers of vegetables. Fold the sides of the dough into a collar and let it bake in the oven for 45 minutes.

Mix the lemon juice, the pressed garlic cloves, oil, dill, the foliage of the carrots, pepper and salt into a pesto. Mix with the Parmigiano.

Grill the cashew nuts over a medium heat in a non -stick pan, without adding fat.

Finish the cake with a little pesto, cashew nuts and passion fruits (so everyone can add some pulp on their piece of cake - if desired). Add the rest of the pesto.