Crisp puff pastry with sweet onion, mushrooms and parsley dressing

Name: Crisp puff pastry with sweet onion, mushrooms and parsley dressing
Ingredients: ½ bunch fresh flat leaf parsley; 20 g pine nuts; 4 x 12 x 7 cm puff pastry rectangles, rolled to 0.25 cm thickness and kept in the fridge Parmesan shavings, to serve; 4 x 12 x 7 cm puff pastry rectangles, rolled to 0.25 cm thickness and kept in the fridge Parmesan shavings, to serve; 1 garlic clove; 5 g freshly grated Parmesan; ¼ bunch fresh mint; ½ bunch fresh basil; 1 Wild Mushrooms and Caramelised Onions on Brioche recipe, but without the brioche; 1 Wild Mushrooms and Caramelised Onions on Brioche recipe, but without the brioche; 100 ml extra virgin olive oil; juice of ½ lemon; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Simple to Sensational

By Jun Tanaka

Published 2010

About

In the restaurant, I serve a smaller version of this recipe as a vegetarian canapé. The parsley dressing makes a quick, easy sauce for seafood or try adding a couple of spoonfuls on top of a lamb casserole to add acidity and freshness.

Ingredients

1 Wild Mushrooms and Caramelised Onions on Brioche recipe, but without the brioche
4 x 12 x 7 cm puff pastry rectangles, rolled to 0.25 cm thickness

Side dish
Starter
Snack
Gluten-free
Vegetarian
Sensational

Method

Place the pine nuts in a dry frying pan and gently heat until they are toasted and golden brown. Keep to one side.
Preheat the oven to Gas Mark 4/180°C.
Cook the caramelised onions, following step 1 of the previous recipe. Place on a plate an