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Fennel cake with roquefort mousse
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Ingredients
Directions
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Additional requirements: hand mixer, baking tray, baking paper.
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Line the baking paper with baking paper.
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Preheat the oven to 200 ° C (with hot air setting).
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Let the puff pastry thaw.
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Halve the fennel bulb in the length.
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Cut two nice large and thin slices from each side and rub them in with a little olive oil.
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Chop the onion finely.
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Finely chop the dill and leaf parsley.
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In a bowl, mix the onion with dill, parsley, some salt and freshly ground black pepper and half of the olive oil.
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Place the slices of puff pastry on the baking sheet.
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Divide the onion mixture over it and place a slice of fennel diagonally.
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Fold the leaves over the filling, following the line of the fennel slice.
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Slide the baking tray a ridge under the center in the oven.
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Bake the tarts in fifteen to twenty minutes until golden brown and done.
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In the meantime, crumble the Roquefort over a small bowl and add the whipped cream.
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Beat this with the hand mixer with a smooth mousse.
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Put the mousse in the refrigerator until use.
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Let the tarts from the oven cool for another five minutes.
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Serve the cakes on plates and scoop in the middle a large dot Roquefort mousse.
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Garnish with some rocket.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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