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.

Jelly

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.