Roquefort Walnut Sablé

Looking for a delightful way to impress your guests and tantalize your taste buds? Let me introduce you to a mouth-watering creation that will elevate your culinary skills to a whole new level - the Parmigiano Reggiano sablé crust filled with a heavenly Roquefort filling. Imagine the perfect balance of flavors and textures as the rich and savory Roquefort cheese melts in your mouth, complemented by the crispy and nutty notes of the Parmigiano Reggiano sablé crust. It's a true symphony of taste sensations that will leave you craving for more. Whether you're hosting a fancy dinner party or simply looking to treat yourself to a gourmet indulgence, this amuse-bouche is sure to steal the show. So why wait? Dive into this exquisite recipe and unleash your inner culinary artist. Enjoy with a glass of Chardonnay!

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The perfect blend of flavors

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Savory Crust

Note that when you're working with a low-gluten savory cookie dough, it can be quite fragile due to the lack of gluten's binding properties.
In the food processor, turn hazelnuts into meal. Add the room temperature butter, salt and grated Parmigiano and pulse. Add the egg and tabasco and mix. Add flour and baking powder – give a few pulses until it comes together. Divide dough into 2 equal parts. Roll it out into two 3 mm thick sheets. Prick and freeze pastry to harden. Cut into 1.5-inch/3.8 cm round shapes and freeze. Reuse scraps and do likewise. Keep savory cookies frozen until ready to bake.

Baking

Preheat fan oven to 350ºF/180ºC. Bake cookies while still frozen (one tray at the time) for about 15 minutes until golden brown. These cookies may be extra fragile when warm but firm up as they cool.

Roquefort Filling

Soak gelatin in cold water to soften and drain (add gelatin only of you plan to freeze cookies; it stabilizes the roquefort filling). In a saucier, heat up heavy cream. Add roquefort or blue cheese and mascarpone. Bring to a boil and remove from the heat – season with alt and pepper to taste. Mix in the soften gelatin and olive oil. Cool off mixture, over and refrigerate overnight. Whip for about 60 second before piping.

Montage

Pipe out a small rosette over half of the parmesan sablé cookies. Top with the remaining cookies, add a dollop of filling and garnish with walnut halves.

Storage

These roquefort walnut cookies can be stored for a couple of days in the refrigerator or kept frozen for up to a month. Warm them up before serving.

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