To make this dish
Quick Puff Pastry300 g T45 flour
700 g T55 flour
20 g salt
500 g water
1000 g Unsalted 1kg butter Sheet 84% M.G.
Cream cheese mix500 g Cream cheese Elle & Vire
50 g eggs
50 g fine sugar
100 g Lescure UHT Cream 35% fat
30 g Boiron® orange semi-confit
3 g lemon peel
The recipe, step by step
Quick Puff Pastry
Mix together 300g of T45 our, 700g of T55 our, 20g of salt and 500g of water. Add 1000g of butter, cut into pieces, but do not combine it too thoroughly. Roll into a ball and leave to rest in the refrigerator.
Roll out the pastry.
Complete six simple turns, respecting the resting time required.
Cream cheese mix
Mix all of the ingredients together.Chef's Tip
You can turn this recipe into savoury bites for an aperitif. Cream cheese pesto: 500g cream cheese, 50g eggs, 100g green pesto (25g basil, 60g olive oil, 5g garlic, 20g pine nuts,10g Parmesan cheese, salt, pepper; mix all this in a blender). QS: Salt and pepper. Garnish: confit of grilled vegetables: 50g per tart (aubergine, tomato, courgette, onions etc.)
Roll out the puff pastry to 1.5 mm.
Place in the refrigerator.
Cut into 2.5 × 25 cm strips. Cut into rounds of about 1 cm (10g).
Give a 7.5 cm edge to the circle and place in the refrigerator.
Place a smaller 5.5 cm circle in the centre and bake at 165°C / 329°F for 20 minutes.
Remove it from the mould and insert a 5.5 cm-diameter round of scraps of puff pastry offcuts in the pricked pastry, then bake between two sheets at 160°C / 320°F.
Poach 30g of Cream Cheese mix and bake for 7 minutes at 160°C / 320°F. Cool and decorate with seasonal red berries.