Umami
with salad with truffle dressing and Parmigiano Reggiano0.0(0)
Calorieën
:
759 kcalEiwit
:
17.8g eiwitDifficulty
:
MakkelijkAllergenen:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- Ei
- Melk (inclusief lactose)
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
⅓ roll(s)
Bladerdeeg
(Bevat: Gluten, Tarwe Kan bevatten: Melk (inclusief lactose))
½ stuk(s)
Knoflookteen
½ stuk(s)
Ui
175 gram
Gemengde gesneden paddenstoelen
15 gram
Zwarteknoflookmarinade
½ zakje(s)
Hello Umami
25 gram
Fresco spalmabile - roomkaas
(Bevat: Melk (inclusief lactose))
20 gram
Rucola en veldsla
4 ml
Olijfolie met truffelaroma
10 gram
Grana Padanovlokken DOP
(Bevat: Melk (inclusief lactose), Ei)
Zelf toevoegen
½ el
[Plantaardige] roomboter
1 el
Extra vierge olijfolie
½ tl
Honing [of plantaardig alternatief]
½ tl
Witte balsamicoazijn
naar smaak
Peper en zout
Instructies
1
- Preheat the oven to 200°C.
- Crush or mince the garlic.
- Slice the onion.
2
- Heat a knob of butter in a frying pan over medium-high heat. Fry the onion and garlic for 1 - 2 minutes. Add the mushrooms and fry for 4 - 6 minutes. Season with salt and pepper.
- Deglaze with the black garlic marinade and add the honey.
3
- In a bowl, combine the cream cheese with the white balsamic vinegar and a drizzle of extra virgin olive oil and the Hello Umami. Season with salt and pepper to taste.
4
- Transfer the puff pastry to a parchment-lined baking sheet and cut it in half so as to make two tarts. Fold the edges inwards by 1cm so as to make a crust. Use a fork to pierce holes across the surface of the pastry.
- Bake in the oven for 10 minutes.
- Spread on the cream cheese mixture and top with the mushrooms. Bake in the oven for another 8 - 11 minutes.
5
- In the meantime, add the salad leaves to a salad bowl and drizzle with extra virgin olive oil. Season with salt and pepper to taste.
6
- Serve the tarts on plates.
- Serve the salad alongside. Drizzle on the truffle-style olive oil on the salad and garnish with the Grana Padano.
