Filter
Reset
Sort ByRelevance
ANGCHICK
Tartar with mushroom tapenade and brie
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat 1 teaspoon of the oil for the mushroom tapenade and fry the shallots and garlic for about 2 minutes.
-
Add the peppers and fry for about 1 minute.
-
Spoon the mushrooms and thyme and cook for about 2 minutes. Season with salt and freshly ground pepper. Keep the tapenade warm.
-
Heat the oven grill. Sprinkle the tart tarts with salt and freshly ground pepper. Heat the rest of the oil with the butter and fry the tarttails golden brown in about 2 minutes per side.
-
Put them side by side on a baking tray and spread a thick layer of mushroom tapenade over it. Place the brie on it and let it melt slightly under the grill.
-
Tasty with fried potatoes and (frozen) garden or green beans.
-
30 minMain dishsunflower oil, bacon cubes, chicken fillet, leeks, garlic, flour, chicken bouillon, creme fraiche, mustard, thyme, puff pastry, egg yolk,chicken-leek pie -
25 minMain dishoven fries, Italian bread roll, winter carrot, garlic, full yogurt, Pesto, olive oil, fish stick, cucumber, dried Italian herbs, mayonnaise,fish stick burger with carrot spread and herb fries -
60 minMain dishshallot, garlic, fresh thyme, low-fat smoked bacon strips, traditional olive oil, picanha, sea salt, full red wine, sherry PX, Lacroix veal stock, dried laurel leaves, Gingerbread, blueberries,picanha with red wine sauce and blueberries -
50 minMain dishRed pepper, garlic, fresh Italian spice mix, capers, Cherry tomatoes, black olives without pit, traditional olive oil, tomato juice, tap water, couscous,spicy stuffed peppers with couscous
Nutrition
315Calories
Sodium0% DV0g
Fat32% DV21g
Protein54% DV27g
Carbs1% DV4g
Fiber0% DV0g
Loved it