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Puff pastry coca with black truffle, brie cheese, tender garlic and romesco

Puff pastry coca with black truffle, brie cheese, tender garlic and romesco

Ingridients:

  • Black truffle
  • Puff pastry dough: ½ packet
  • Brie cheese: 60g
  • Romesco sauce: 40g
  • Soft garlic: 8cloves
  • Black truffle oil, salt, and pepper: To taste

First, cut the dough, make some holes in it and bake it at about 180 degrees for 6-10 minutes depending on the oven.
Once the base of the coca is cooked, add the romesco sauce in the base, the brie cheese, and the tender garlic on top and grill it in the oven for five more minutes.
Once it is well cooked, take it out and add some micro herbs/sprouts and a little bit of sliced fresh black truffle to taste.

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