Tomato and Camembert sur pâte feuilletée

Yield: 5 portions

Preparation Time: 10 Mins

Cooking Time: 20 mins

Ingredients:

-1 Puff Pastry Sheets (no name brand is usually vegan)

- 1/3 cup of Pizza sauce

- 1 teaspoon of olive oil

- 1 Onion cut in ring

-5 sliced mushrooms

-1/4 cup of Balsamic Vinegar or Red wine

-1 large tomato sliced

-5 large slices of Botanic Camembert (1/4 inch)

-5 Basil leaves

-Salt & pepper to taste (I like using volcano black salt for plating and taste)

-Balsamic reduction (you can find in any store)

Instructions:

1- Let the puff pastry sheets thaw at room temperature for 2 hours or 7 hours in the refrigerator before using.

2- Preheat oven to 400F

3- Using a 4 inches cookie round cutter, cut 5 circles out of the puff pastry sheet and place on a cookie sheet

4- Spread pizza sauce on each circle

5- In a pan, add olive oil and cook onion until translucid

6- Add the mushrooms and continue cooking for 2 minutes

7- Add the balsamic vinegar or red wine to the pan and reduce

8- Place the onion and the mushroom on each puff pastry circle

9- Place the cookie sheet in the oven for approx. 10 mins or until the puff pastry start to rise and be golden

10- Take the cookie sheet out of the oven and place one sliced camembert on each circle

11- Place one tomato slice on top of camembert

12- Place the cookie sheet back in the oven for 3 to 4 minutes until the tomato looks slightly cook and camembert a little melted

13- Place a basil leaves on each circle and decorated your plate with volcano salt and balsamic reduction

Botanic camembert bite in phyllo pastry