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ASHLEY_S
Tompouce of filo pastry with fennel and mushrooms
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Ingredients
Directions
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Cut a star of about ten centimeters from cardboard.
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Make sure the filo dough is thawed.
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Preheat the oven to 180 ° C.
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Cut the tarragon very fine.
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Unfold the piles of filo pastry and put the cardboard star on it.
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Cut the filo pastry along the cardboard into a star.
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Carefully pull the sheets apart.
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Line the baking sheet with the baking paper.
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Place eight stars side by side on the baking tray and thinly coat them with olive oil.
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Place a star on each star and also brush with olive oil.
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Bake the stars in the oven in four to six minutes until golden brown and crispy.
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Put them carefully on a grid.
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Sauté the fennel bulb on a mandolin or with a cheese slicer into thin slices.
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Mix the fennel in a bowl with the pastis, a quarter of the olive oil, some salt and freshly ground pepper and tarragon.
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Allow the fennel to stand for at least half an hour and then drain the fennel in a sieve.
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Heat a little olive oil in a frying pan and fry the mushrooms on a high heat, shoving brown.
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Stir in honey, vinegar and salt and pepper and let the moisture evaporate.
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Place a star of filo pastry on each plate and spread it with lamb's lettuce and fennel.
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Spoon the mushrooms and put another star on them.
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Crumble the soft goat's cheese and cut the dates into strips.
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Garnish the star with the goat cheese and date slices.
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Instead of the pastis, you can also use orange juice.
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You can possibly replace the tarragon for oregano.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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