Cave Baragnaude Roquefort tartlet, apple-cucumber jelly

Ingredients for 1 serving


Shortcrust pastry

  • 150 g flour
  • 75 g butter
  • 1 egg yolk
  • 1 pinch of salt
  • 0.5 g Espelette pepper
  • 1 g chopped lemon thyme
  • 48 g water

Roquefort cream

  • 150 g cream
  • 80 g Roquefort Cave Baragnaude
  • Pepper 
  • Fine sea salt

Apple-cucumber jelly

  • 50 g cucumber
  • 150 g Granny Smith apple
  • 5 g sheet gelatine
  • 1 slice of pork belly
  • 4 leaves of bergamot mint


Tart base

Make the short crust pastry with all of the ingredients. Line a tartlet mould with the pastry. Bake blind.

Roquefort Cream

Pour half of the cream into a sauté pan and melt the Roquefort on a low heat for one and half hours (keep a stick of Roquefort for the garnish). Allow to cool. Whip the other half of the cream and fold in the Roquefort mixture. Season with pepper and put in a pastry bag in the fridge.


Cut the peeled cucumber into very fine dice and 50 g of apple with the skin. Finely chop the bergamot mint (saving a leaf for decoration) and mix with the cucumber and apple. Centrifuge the remaining apple. Heat the resulting liquid to 60 °C and add the gelatine (softened in 30 ml of cold water). Mix the jelly with the diced cucumber and apple and pour onto a 15 x 25 X 2 cm high rectangular dish. Place in the fridge to set. Cut the jelly into sticks 6 cm long and 0.8 cm wide. Cook the slice of pork belly between two baking sheets at 150°C for fifteen minutes. Cut into a triangle as soon as it comes out of the oven.

Assembly and Presentation

Fill the tartlet with Roquefort cream. Smooth with a spatula, place the apple-cucumber stick on one side and the Roquefort stick on the other. Finish with the triangle of pork belly, bergamot mint and fine sea salt.

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