Tartar with mushroom tapenade and brie

Name: tartar with mushroom tapenade and brie
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 2 tablespoon olive oil; 2 shallot; 1 onion; 1 clove garlic; 1 Red pepper; 150 gram Chestnut mushroom; 1 tablespoon fresh thyme; 25 gram butter; 4 tartar; 4 slice Brie

Ingredients

2 tablespoon peanut oil
2 tablespoon olive oil
2 shallot
1 onion
1 clove garlic
1 Red pepper

150 gram Chestnut mushroom
1 tablespoon fresh thyme
25 gram butter
4 tartar
4 slice Brie

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.