Fennel cake with roquefort mousse

Name: fennel cake with roquefort mousse
Total time: 40 min
Yield: 4
Ingredients: 4 slice puff pastry; 1 medium sized fennel bulb; 2 tablespoon olive oil; 1 Red onion; 1 tablespoon dill; 1 tablespoon leaf parsley; 50 gram Roquefort; 60 ml whipped cream; 1 hand arugula

Ingredients

Directions

Additional requirements: hand mixer, baking tray, baking paper.
Line the baking paper with baking paper.
Preheat the oven to 200 ° C (with hot air setting).
Let the puff pastry thaw.
Halve the fennel bulb in the length.
Cut two nice large and thin slices from each side and rub them in with a little olive oil.
Chop the onion finely.
Finely chop the dill and leaf parsley.
In a bowl, mix the onion with dill, parsley, some salt and freshly ground black pepper and half of the olive oil.
Place the slices of puff pastry on the baking sheet.
Divide the onion mixture over it and place a slice of fennel diagonally.
Fold the leaves over the filling, following the line of the fennel slice.
Slide the baking tray a ridge under the center in the oven.
Bake the tarts in fifteen to twenty minutes until golden brown and done.
In the meantime, crumble the Roquefort over a small bowl and add the whipped cream.
Beat this with the hand mixer with a smooth mousse.
Put the mousse in the refrigerator until use.
Let the tarts from the oven cool for another five minutes.
Serve the cakes on plates and scoop in the middle a large dot Roquefort mousse.
Garnish with some rocket.