- 4 puff pastry tartlets
- 150 gr. Roquefort
- 250 gr. mushrooms
- 50 gr. butter
- 1 tablespoon cream
- ½ lemon
- Wash mushrooms and remove the stem. Slice, season with salt and pepper and sprinkle with lemon. Sauté over a low heat with butter.
- Mix the cream and cheese evenly.
- Fill the tartlets at the last minute with the creamy cheese and top with mushrooms.
- Gratin in the oven and serve immediately.