Français
Deutsch
Nederlands
Español
Italiano
.jpg)
Ingredients:
For the flaky snail pastries
- 1 jar of Green Tapenade*
- 1 jar of Black Tapenade*
- 1 jar of Tomato cashew nut Pesto spread*
- 1 bag of Mini sesame breadsticks*
- 1 box of Mathildettes Apéro*
- 3 rectangles of puff pastry
- 1 jar of fromage blanc (90 g)
For the trompe-l’œil vegetable garden
- Assorted mini vegetables (carrots, broccoli, Brussels sprouts, radishes, turnips)
- 1 jar of Green Tapenade*
- 1 jar of Black Tapenade*
*Products of Le Comptoir de Mathilde
Preparation
1. Puff pastry snails
Mix 1 tablespoon of Mathildettes Apéro with the fromage blanc. Season with salt and pepper then set aside in the refrigerator.
Unroll the puff pastries then spread a different spread on each pastry: green tapenade, black tapenade, and tomato cashew nut pesto.
Roll each pastry on itself tightly, then wrap in plastic wrap. Place the rolls in the freezer for 10 minutes to facilitate slicing.
Preheat the oven to 200°C. Cover a baking sheet with parchment paper.
Remove the rolls from the freezer, remove the plastic wrap, then cut into slices about 1 cm thick. Place the snails on the baking sheet.
Bake for 8 to 10 minutes at 200°C until the pastries are golden brown.
2. Trompe-l’œil vegetable garden
Peel, wash, then cut the mini vegetables.
In a slightly hollow dish, arrange alternating strips of black tapenade and green tapenade.
Arrange the vegetables harmoniously on top, aligning them to create a garden effect. Decorate with 3 to 3 puff pastry snails for a tasty and original presentation.
Mathilde's tip
Vary the pleasures of your dips and appetizers thanks to our 7 flavors of Mathildettes Apéro!
