Goat cheese tartlet

In an inox bowl, pour flour, olive oil, egg yolk and water. Knead pastry until it is solid and smooth. Spread and line 6cm-radius tartlet tins. Bake at 160 degrees C during 12 min. Turn it out and save.

In a bowl, blend honey and goat cheese. Smooth with a whisk and incorporate whipped cream with a spatula. Season. Put inside a pastry bag.

Melt glucose, white fondant, honey and isomalt. Bake at 160 degrees C with a sugar thermometer. Pour mixture on a baking mat. Let cool. Grind and blend in a powder. Sprinkle opaline blend on a baking mat. With a square pastry cutter, make prints on the powder. Bake in oven at 160 degrees C between 2 and 3 minutes to make it smooth. Remove from oven, let cool and remove and unstick from baking mat.

Components:

• 50 g white fondant
• 12,5 g glucose syrup
• 25 g Hédène linden honey
• 12,5 g isomalt
• Bake at 162 degrees C

In a pan, pour water and honey. Heat up to 60 degrees C. Add agar-agar. Bake during a few minutes then let it cool. Mix it with lemon juice. Set aside in a cool place.

Components:

• 100 g water
• 50 g Hédène linden from bourgogne honey
• 1,5 g agar-agar
• 1 lemon juice

Cook à l’anglaise herbs and spinach. Cool into cold water. Strain and mix with olive oil and a tablespoon of crushed ice. Fix dressing and sieve.

Ingrédients :

• 50 g spinach
• 60 g bear’s garlic
• 20 g chervil
• 20 g dill
• 20 g Castellas olive oil
• Salt, pepper

In a plate, make a disk with pop-corn powder. Drop a tartlet garnished with goat cheese and honey. Sprinkle the tartlet with tomato powder, herbs and flowers. Drive honey opalines in the tartlet, poach honey gel points and decorate with black olives powder and herbal coulis.

Decoration:

• Popcorn powder
• Black olives powder
• Tomato peel powder
• Herbal and flower mix