Make an olive tapenade: combine the olives, olive oil and capers in a food processor. Process, then transfer to a bowl. Cut the camembert into slices. Rinse the figs and slice into rounds.
Cut the baguette into 4 pieces, then slice each one open. Then spread the tapenade on it and distribute the sliced camembert, the fig rounds and the rocket leaves.
Then close the sandwich.
If you’re short on time, you can use a ready-made tapenade and dried figs.
Whip the butter with a whisk. Rinse and finely chop the rocket.
Then mix these two ingredients together.
Cut the pickles in half lengthwise.
Cut the baguette in half, slice each half open and spread some of the rocket butter on them. Place slices of the sausage, Comté cheese and pickles on them, then close.
The butter may be whipped with an electric mixer for easier handling.
Preheat the oven to 180°C.
Peel the bell peppers and cut into strips.
Cut the Roquefort cheese into small cubes.
In a mixing bowl, beat the eggs, then add the cream and season with salt and pepper. Add the Roquefort. Mix thoroughly.
Cut the pastry to fit the mini-tart pans, add the egg and cream mixture and then the bell pepper strips and diced Roquefort. Bake for around 20 minutes.
Let cool slightly before serving.
As a variation, replace the bell peppers with red and yellow tomatoes.