Tompouce of filo pastry with fennel and mushrooms

Name: tompouce of filo pastry with fennel and mushrooms
Total time: 70 min
Yield: 4
Ingredients: 225 gram filo pastry; 4 tablespoon olive oil; 1 little fennel bulb; 1 tablespoon pastis; 5 tablespoon fresh tarragon; 200 gram mixed mushroom; 5 tablespoon White wine vinegar; 50 gram lamb's lettuce; 100 gram soft goat cheese; 2 fresh date; 5 tablespoon liquid honey

Ingredients

Directions

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