Sautéed wild mushrooms and a salad of peppery watercress, pine nuts and brie on a puff pastry tart.
Pre heat the oven to 180'
Cut the Puff pastry into 6 equal rectangles. Place it between 2 trays and cook in the oven for 12-15 min or until cooked.
Clean the mushrooms and tear into large pieces. Peel and dice the garlic
Heat a frying pan and then add the butter, when its foaming and turning brown add the garlic and mushrooms, season with salt and pepper cook for 3 minutes then add the pine nuts for the last 1 minute so that they are lightly toasted.
Pick the large stalks from the watercress and discard. Shave the parmesan.
Whisk together the vinegar, olive oil and mustard.
Place the cooked pastry onto the plate topped with a slice of brie, add a little of the watercress and top with the wild mushrooms and pine pine nuts, add more watercress and parmesan.
Drizzle the dressing over it all before serving.
«Try using robust mushrooms like cep for this dish as they give more texture.»