Minicrostate to the three flavours
Instructions
Prepare the spinach topping: remove the stems of the spinach, wash and drain them.
Melt the butter in a saucepan, spinach casserole, three to five minutes, drain them again and put them in a bowl with the rest of the ingredients: white cheese, egg, grated Parmesan cheese, cream, butter and nutmeg.
Add salt, pepper and puree.
Prepare the topping: work the roquefort roquefort, petit suisse and the butter in a deep dish until you obtain a smooth cream.
Beat the egg and egg yolk, incorporate the preparation together with the cream, parsley and chives.
Pepper generously and mix.
Prepare the shrimp topping: cut the shrimp into small pieces.
Peel the onion and chop finely.
Cut the bacon into small cubes.
Melt the butter in a pan and fry the pancetta cubes for eight minutes, until crispy; drain them.
Put the onion in the skillet, Brown it for five minutes and sgocciolatela.
Mix the bacon, onion, shrimp and parsley.
Beat the egg and cream in a bowl, add salt and pepper.
Heat the oven to 170 degrees (5 thermostat).
Distribute the three seals in pectin, funds paid on the seal to the beaten egg with shrimp cream, bake and cook for 15 minutes.
Served warm or cold.
Ingredients and dosing for 8 persons
- 32 pate brisée dough cooked funds (6 cm diameter)
- For the spinach topping:
- 150 g of young spinach
- 100 g of white cheese
- 1 egg
- 1 egg yolk
- 4 tablespoons of grated parmesan cheese
- 3 tablespoons of cream
- 25 g of butter
- 1 pinch of nutmeg
- Salt
- Pepper
- For the gasket to roquefort:
- 40 g of roquefort cheese
- 2 cheese petit-suisse
- 15 cl of cream
- 1 egg
- 1 egg yolk
- 1 tablespoon of chopped parsley
- 1 teaspoon of finely chopped chives
- 50 g of softened butter
- Pepper
- For the gasket to the shrimp:
- 50 g of shrimps
- 3 thin slices of bacon
- 1 onion
- 15 cl of cream
- 2 tablespoons of chopped parsley
- 1 egg
- 1 egg yolk
- 15 g of butter
- Salt
- Pepper