Goat cheese tartlet - Hédène
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.
Ingredients
- 50 g white fondant
- 12,5 g glucose syrup
- 25 g Hédène linden honey
- 12,5 g isomalt
- 100 g water
- 50 g Hédène linden from bourgogne honey
- 1,5 g agar-agar
- 1 lemon juice
- 50 g spinach
- 60 g bear’s garlic
- 20 g chervil
- 20 g dill
- 20 g Castellas olive oil
- Salt, pepper
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