Puff-pastry roses with Courgettes and Entremont Emmental cheese slices
- 1 puff pastry
- 2 small courgettes
- 1 packet Entremont Emmental cheese slices
- 70 g pesto
For the pesto :
- 1 clove garlic
- 20 g pine nuts
- 40 g basil
- 10 cl olive oil
- 1 pinch salt
For the pesto, mix all of the ingredients in a blender or food processor.
Wash and dry the courgettes. Thinly slice the courgettes horizontally with a mandoline. Cut the puff pastry in half and cut into approx. 4 cm-wide strips. Brush the strips with pesto then lay the courgette slices on the top half of the strip making sure they hang over the edge. Place the strips of Entremont Emmental cheese over the courgettes.
Fold the lower part of the pastry over the courgettes and Emmental and then roll the strip along itself tightly.
Place the flowers on a sheet of greaseproof paper on a baking tray and bake in the oven for 20 minutes at 180°C.
Crédit photo : Stéphanie Iguna @LaFoodFactory