Forest puff pastries with Tête de Moine AOP
Difficulty level: easy
Servings 4 people
Ingredients
- 1 puff pastry pure butter
- 300 g mushrooms wild mixed
- 1 shallot
- 1 c. tbsp olive oil
- 120 g of Tête de Moine PDO in rosettes
- 1 egg yolk
- A few strands parsley
- Salt
- Pepper
Instructions
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Preheat your oven to 200°C.
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Clean the mushrooms, then cut them into pieces.
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Slice the shallot and brown it in olive oil for a few minutes. Add the mushrooms and cook for 8 to 10 minutes until their vegetation water has completely evaporated.
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Season with salt, pepper and chopped parsley.
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Cut the puff pastry into 4 squares.
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Spread the mushroom mixture in the center of each piece of dough, then add a few rosettes of Tête de Moine AOP.
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Fold the edges slightly to form open puffs.
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Brush the edges with the egg yolk then bake for 20 to 25 minutes, until the puff pastry is golden brown.
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Serve hot with a green salad.
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