Heat up the oven.
Spread 2/3 of dough in a pie oven tray (23 cm diameter) covered with flour.
Keep the rest of the dough is the fridge.
Use a fork to puncture the dough in the tray and then put it in the fridge too for 20 minutes.
Melt the butter and add flour while stirring on low heat for 1 minute.
Remove from the stove and add the wine and vegetable soup.
Stir on low heat until it thickens.
Add the yolks and leave aside.
Sautee the onion, garlic and leeks in hot oil for 4-5 minutes.
Add the green peas and the tomatoes.
Add half of the butter sauce over the sautéed veggies.
Season and pour the veggies over the tart dough in the pan.
Cut the remaining dough into 12 mm wide strips.
Place the dough strips over the tart, as you would with a pie.
Press the edges make sure they stay foot.
Anoint the tart with milk and bake in oven for 30-35 minutes, until it turns brown.
Pour the remaining sauce into a pan and heat up gently.
Add liquid whipped cream and 2/3 chives.
Use the remaining chives for decoration.
Serve the tart with lettuce salad and sauce.