- 3 x puff pastry sheet
- 1 dl crème fraîche
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 x yellow onion
- 125 g champignon
- 100 g parmesan
- Let puff pastry sheets stand and thaw on the counter.
- Finely chop the garlic and add in the sour cream together with the salt and pepper. Mix together and set aside.
- Cut the onion and mushroom into thin slices, and fry in a frying pan with oil or butter until the onion has been caramelized and the mushroom has shrunk.
- Roll the puff pastry sheets together, make a few holes in the dough with a fork. Top with the sour cream mixture, mushrooms and onion mixture and grated parmesan. Bake in the middle of the oven at 220 degrees celsius for about 12-15 minutes.