Secret Cheesy Garden

Secret Cheesy Garden


Black olive crumble

  • 150g unsalted butter
  • 150g flour
  • 100g pitted black Taggiasca olives
  • 50g powdered almonds
  • 1 packet squid ink

For the vegetables

  • 50g white part of leeks
  • 50g carrots
  • 50g courgettes

Cream cheese filling

  • 40g grated Emmental cheese
  • 1 bunch of chives
  • 80g dried tomatoes
  • 80g Taggiasca olives
  • 500g Philadelphia cream cheese or similar
  • 15g virgin olive oil
  • Espelette pepper
  • Ground pepper/fleur de sel 



Preheat the oven to 200°C. Dry the olives in the oven at 110°C. Powder when cool. Put the flour, powdered olives, butter, powdered almonds, and grated cheese in a bowl. Stir until a homogeneous paste is obtained. Add the squid ink for colour if need be. Crumble this dough and cook on a silpat.

Make thin slithers of leek, carrots, and courgettes using Japanese mandoline. Blanch the leeks.Thinly slice the courgette with the mandoline. Marinate them in olive oil, lemon juice, and salt and pepper.

Beetroot coulis 
Make beetroot juice using a juicer. Cook the beetroot juice quickly with sugar, add the NH pectin and wait for the juice to come to the boil again. Cook for 2 minutes, then put in the fridge.

Cream cheese filling
Finely chop the remaining carrots, leeks, and courgettes. Make the vegetable insert with cream cheese, grated cheese, julienne vegetables, dried tomatoes, and season to taste. 


Put the filling at the end of the vegetable slithers. Place the julienne vegetables, chives, and grated cheese on the filling, spilling over the slither. Sprinkle with the crunchy grated cheese. Roll the vegetable slither. Sprinkle the olive crumble over a black plate trying to create volume and a path. Arrange the vegetable rolls horizontally and vertically on the plate.  

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