Prepare the crumble:
– In a bowl, mix the flour, hazelnut powder, olive oil, salt, pepper and herbes de Provence with your fingertips. Add a little water if necessary, to obtain a sandy texture.
– Place on a baking tray and bake for 15-18 min in an oven preheated to 180°C.
– When cool, blend with 2 tbsp. to s. camelina oil.

Prepare the cream:
– Peel and quarter the onions. Place in a bowl with the olive oil, season with salt and mix. Arrange on a baking sheet and bake for 8 min in an oven preheated to 160°C.
– Set aside a few pretty petals for decoration and chop the rest.
– Chop the chives.
– In a bowl, combine the ricotta, fresh goat’s cheese, chives and camelina oil. Season with salt and pepper.

Dressage :
– Arrange 4 pastry circles on 4 plates. Place the crumble on the bottom, followed by the cream.
– Chill for 1 h before unmolding.
– Serve with roasted onion petals, crushed hazelnuts and a few grapes.