Tartelettes with mushrooms and Tomme Vaudoise
Serves 2 (or as starter 4)
1 puff pastry dough (ready)
1 tsp of butter
2 + 1 tbsp olive oil
1 clove of garlic, chopped
½ teaspoon ointment powder
2 Tommes Vaudoises
salt and pepper
Time required: Preparation: 15 min. Cooking time: 15 min.
Use a cookie cutter (16 cm diameter) and cut out the dough in a circular shape. Butter 2 medium-sized tartlet form (about 12 cm in diameter) and cover with the puff pastry circles. Use a fork to cut the ground.
Preheat the oven to 200° C. Chop the mushrooms and mix with 2 tbsp. Olive oil, garlic, sage, salt and pepper. Fill the mushroom mixture into the molds. Place a Tomme Vaudoise on top, sprinkle with a little olive oil and pepper.
Bake in the oven for 15 to 17 minutes.
Place the tartelettes on the plates and garnish with ruccola.
Sprinkle with a little truffle oil or chili oil.
Ruccolasalat can be used as an accompaniment. Prosciutto or Bündnerfleisch also taste very good.