ingredients

1 Blue Bresse (250 g)
200 g carrots
1 chopped onion
1 roll of puff pastry pure butter very cold
2 tbsp. to c. 1 pinch of powdered cumin
1 1 tbsp. to c. olive oil

Equipment

1 board 1 knife
1 big-grater grater
1 small saucepan
1 nonstick plate

Steps

Crispy with blue

In advance: brush, grate big carrots, put them in the pan with a little water. Salt very little, boil; stir from time to time. When there is no more water, drain, let cool. Fry the chopped onion in 1 tbsp. of oil, let melt for 3-4 min without salt.

Assemble : cut the Bresse in 4, with its crust. Unroll the dough on its paper, cut it in 4. On each quarter, superpose a few carrots and onion, 1/4 of Bresse very cold. Powder 1/2 tsp. to c. of cumin. Wrap in the dough taking off the paper, weld well, lay on the plate.

20 min before serving: preheat oven to 210 ° C (tea 7), bake 15 min. 5 min before serving, heat on a low heat in the pan remaining carrots and onion, 1 tbsp. of oil, 1 pinch of cumin, freshly ground pepper. Put on each plate a crispy and vegetables. Enjoy everything hot.

tips

Buy. Bresse Bleu (in round cardboard box), with 31% fat and its creamy texture, its sweet flavor, can marry a multitude of flavors in the kitchen. And to add to its flavor, I mix some Espelette pepper with vegetables.