Puff pastry with onion and shallot: Submitted by: Jimmy | Date Added: 9 Apr 2012
Listed in: Entree

2 small red onions
4 large shallots
1/2 pound puff pastry (250 g)
1 egg
12 sprigs fresh thyme
4 tbsp. tablespoons olive oil
Salt and black pepper

For the salad:

1/2 cup firmly packed, young spinach leaves (80 g)
1 bunch watercress
1 ounce of walnuts (25 g)
1 1/2 ounce of blue cheese (40 g)
3 tbsp. tablespoons heavy cream
1 tablespoon. tbsp walnut oil
1 tablespoon. teaspoon sherry vinegar

Preheat oven to 425 ° F. Peel onions and chop finely. Peel shallots and cut into quarters.

Lightly flour the work surface. Cut the puff pastry in half and spread the two pieces into rectangles of 30 x 15 cm (12 "x 6"). With a bowl, cut each in two circles of 15 cm (6 inches) in diameter. Ask the 4 circles obtained on a large baking sheet.

Beat egg with fork and brush in the circles of dough, without spilling over the plate.

Arrange a quarter of the onions and shallots in the center of each circle, leaving a margin of about 2 cm (3/4 inches). Place 3 sprigs of thyme on each puff.

Brush lightly with olive oil garnish. Salt and pepper. Bake for 20 minutes, about: the pastry should be puffy and golden.

Meanwhile, prepare the salad: remove stems, wash and dry the spinach and watercress. Place in a bowl. Coarsely chop the walnuts. Add them to salad.

Put the cheese in a bowl. Add heavy cream and crush together using a wooden spoon solid. Stir while whisking walnut oil and sherry vinegar. Add salt if necessary (try the cheese is already salty). Pepper. Pour over salad and toss gently.

Once the pastry is cooked, place them on plates and serve with salad.

Note: You can replace the other Roquefort cheeses such as Saint-agur, gorgonzola or Danish blue.

Makes 4 servings

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