Cucumber Tartlets with Goat Cheese Mousse, Sun-Dried Tomato and Olive Crumble

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F. Line a small baking tray with parchment paper.

2. 2

   Mix the chopped black olives with the chopped almonds and 5 ml (1 tsp) olive oil. Spread the mixture on the tray and bake for 8 to 10 minutes at 180 °C / 350 °F, until fragrant and lightly crisp. Let it cool completely.

3. 3

   Meanwhile, cut the cucumber into 12 thick slices, about 2.5 cm / 1 in each. Using a small spoon or melon baller, hollow out the center of each slice slightly without piercing the bottom to form tartlets. Pat dry with paper towel if the cucumber releases too much moisture.

4. 4

   In a bowl, combine the soft goat cheese, Greek yogurt, lemon juice, the remaining 5 ml (1 tsp) olive oil, garlic powder, black pepper, and salt. Mash and stir with a fork or spatula until smooth and creamy.

5. 5

   Fold half of the chopped chives into the mousse and mix well.

6. 6

   Fill each cucumber tartlet with the goat cheese mousse using a small spoon or piping bag.

7. 7

   Top with the chopped sun-dried tomatoes and then the cooled olive-almond crumble.

8. 8

   Finish with the remaining chives and decorate each piece with small basil leaves. Serve immediately, or chill for 10 minutes before serving for a firmer texture.