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Mushroom puff pastry, comté cheese shavings, pesto |
Salted
Bite sized mushroom puff pastry enhanced by an aged French cheese and a pesto sauce.
If the puff pastry is not pre rolled, try and make sure that it isn't thicker than 0.5 cm.
Ingredients
Recipe for 12 tapasMushrooms
Herb oil Pistou
Pastry
Preparation time: 45 min
Preheat your Oven at 400 °F
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Preparation
Mince the Mushrooms. Finely mince the garlic. Mince the French shallots and pluck the thyme.
Juice the lemon. Cut all the herbs for the pesto sauce. Make 24 squares (5cm) from the puff pastry sheets.
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Mushrooms
In a hot pot with oil and a knob of butter start by cooking the mushrooms. Add the garlic, shallots and thyme. Once cooked, let rest until cool. In a food processor, mix until you have a smooth texture. Season to taste with salt, pepper and truffle oil. Transfer to a pastry bag.
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Pistou
Combine all of the ingredients in a blender and blend until smooth. Season to taste with salt and pepper.
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Cooking and finalizing
Place the puff pastry squares on a baking sheet lined with parchment paper or a silicone sheet. Brush the top of each pastry with the egg mixture. Place a little bit of the mushroom mix in the center of each pastry. Transfer to the oven for 10-15 minutes.
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Plating
On your serving dish, place the puff pastries and garnish with the Comté cheese shavings and the pistou.
If the puff pastry is not pre rolled, try and make sure that it isn't thicker than 0.5 cm.
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Cocktail and tapas classes !
- Philtre de Mort
- Scallop Ceviché, Avocado, Red Pepper, Cucumber, Sesame Oil, Lime Zest, Won Ton Tile |
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