Spring Tartelette
Lamb Rillette, Roasted Asparagus, Fromager d’Affinois Brebicet Aspic, Spring Pea-Burnt Leek Oil, Buttermilk Tart
Baker Zachary Golper of Bien Cuit | Brooklyn, NY
Yield; 6 tartelettes
”Upon receiving the Fromager d'Affinois Brebicet, I shared this stunning cheese with sheep farmers and cheesemakers in Vermont—we all agreed it is an utterly splendid creation. With lamb shanks from a friend's autumn harvest, I put together a "mère et enfant" concept for savory pastry. I wanted to bring full circle the cycle of what it takes to make cheese: the lambs go to harvest and the ewes share their milk with us to make the cheese. Gastronomically, the two ingredients make an excellent combination. Using collagen extraction from the roasted shanks, I made an aspic with the Brebicet, and with the meat and fat I made soft rillettes. The combination begs for the fresh flavors of spring's earliest harvests, so I chose roasted asparagus and spring pea-infused olive oil to balance the richness. A mild tang comes through the aspic and is enhanced with a buttermilk pastry shell.” —
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Spring Pea-Burnt Leek Oil:
100 grams shelled spring peas
80 grams olive oil
10 grams sliced leeks, scorched
Buttermilk Tart Shell:
150 grams all-purpose flour
35 grams buttermilk
30 grams egg whites
2 grams kosher salt
2 grams granulated sugar
12 grams olive oil
Lamb Rillette:
2 lamb shanks, trimmed, fat and lard reserved
Kosher salt
Ground black pepper
Distilled white vinegar
40 grams goose lard
Brebicet Aspic:
80 grams Fromager d'Affinois Brebicet double-cream sheep's milk cheese
Kosher salt
Roasted Asparagus:
160 grams asparagus tips
10 grams olive oil
Kosher salt
Ground white pepper
METHOD
For the Spring Pea-Burnt Leek Oil:
In a sauté pan over medium heat, combine all ingredients. Cook 10 minutes. Remove from heat and let cool. Pass through a coffee filter. Transfer to a squeeze bottle and reserve.
For the Buttermilk Tart Shell:
In the bowl of a stand mixer fitted with a dough hook attachment, combine flour, buttermilk, egg whites, salt, and sugar. Mix to combine. With mixer running on low speed, stream in oil and mix until dough comes together. Transfer to an oiled bowl and let sit 1 hour at room temperature. Cover and refrigerate 12 hours. The next day, heat oven to 340°F. On a floured work surface, portion dough into 30-gram balls. Let sit 5 minutes at room temperature. Using a rolling pin, roll out each portion and shape as desired. Transfer to a silicone-lined sheet tray and bake 15 minutes, or until golden brown. Let cool.
For the Lamb Rillette:
Heat oven to 300°F. On a clean work surface, season lamb with salt and pepper. In an oven safe, high-walled sauté pan over medium-high heat, render 30 grams reserved lamb fat and 20 grams reserved lamb lard. Add seasoned lamb and sear on all sides. Deglaze pan with 700 grams water. Season with vinegar. Cover pan with a cartouche and roast 4 hours in oven, turning shanks every hour. Once cooked through, remove shanks from braising liquid and let cool. Once cooled, pick meat and set aside. Transfer braising liquid to a nonreactive container and freeze. Once frozen, remove top layer of lamb lard and set aside. In a sauté pan over medium-high heat, combine goose lard and 40 grams reserved lamb lard. Add 400 grams reserved shank meat and cook until warmed through. Reduce heat and keep warm.
For the Brebicet Aspic:
In a saucepan over medium heat, warm 120 grams reserved Lamb Rillette braising liquid. Let cool slightly. Transfer to a blender with Fromager d'Affinois Brebicet. Blend until smooth. Season with salt. Pass through a fine mesh sieve. Divide mixture evenly into prepared Buttermilk Tart Shells. Refrigerate 6 hours, or until set.
For the Roasted Asparagus:
Heat oven to 500°F. Place asparagus on a sheet tray. Season with olive oil, salt, and pepper. Roast 4 minutes. Let cool.
To Assemble and Serve:
Let Brebicet Aspic tarts come to room temperature. Top with desired amount Lamb Rillette and Roasted Asparagus. Drizzle with Spring Pea-Burnt Leek Oil.
