Preview

Mushroom puff pastry, comté cheese shavings, pesto

Salted

Bite sized mushroom puff pastry enhanced by an aged French cheese and a pesto sauce.

Note

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 tapas

Mushrooms

24 Unit(s)

Button mushrooms

2 Clove(s)

Garlic

1 Unit(s)

Shallot

3 Sprig(s)

Thyme

2 Drop(s)

Truffle oil

Herb oil Pistou

10 Sprig(s)

Parsley

10 Sprig(s)

Basil

10 Sprig(s)

Tarragon

20 Sprig(s)

Chives

1 Unit(s)

Lemon

150 Ml

Vegetable oil

Pastry

1 Unit(s)

Puff pastry

24 Chips

Comté cheese

1 Unit(s)

Egg

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

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.
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.
Pistou
Combine all of the ingredients in a blender and blend until smooth. Season to taste with salt and pepper.
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.
Plating
On your serving dish, place the puff pastries and garnish with the Comté cheese shavings and the pistou.