Ingredients
- 1 puff pastry
- 2 leeks (depending on their size)
- coarsely ground green pepper
- 1 good pinch of salt
- 250g mascarpone
- 1 clove of garlic
- fresh basil
- 50g Parmesan cheese
Preparation
- Preheat the oven to 180-200°C (thermostat 6-7).
- Blanch the thinly sliced leek whites and drain them in a sieve, getting rid of as much moisture as possible.
- Meanwhile, roughly mix all the other ingredients except the salt.
- Add the fleur de sel at the end by mixing with a spoon so that the crunch remains.
- Cut the puff pastry into 4 triangles.
- Place a bed of leek whites in the center of each triangle and then top it with a nice quenelle of the mascarpone mixture.
- Fold the corners of the triangle to form pouches or pasties.
- Finally, you can add a little truffle oil to the tray.
- Bake at 180-200°C for about 30 to 40 minutes (depending on the power of your oven).
- Serve hot!
Utensils
- 1 oven (top-rated)
- 1 sieve (top 5 best)
- 1 blender (best-seller)
- 1 salad bowl (best-seller)
- 1 kitchen knife (Top-rated)
- 1 whisk (top 5 best)
- 1 cutting board (top-rated)