amidori stripes stroganoff tarts
For the tarts, preheat the oven to 190°C. Cut the onion into slices. Chop the garlic finely, as well as the rosemary and thyme after plucking them. Heat up a pan with some oil and fry the garlic for 2-3 minutes at medium heat. Add the mushrooms and M¡dori® Stripes and fry for 4 minutes. Now add the rosemary and thyme and deglaze with the veggie stock. Have it simmer for another 3min at low heat.
Roll out the puff pastry and use a 7cm tart cup to cut out 16-20 little circles. Grease the tart cups, place one pastry-circle in each and mould them along the edges of the cup. Now add the Stroganoff-Filling and place another pastry circle on top, pressing the edges of both pastry circles together. Separate the egg yolk and coat the tarts with it. Bake in the oven for 15-20min on a baking tray until they are brownish gold.
For the salad, brown the pecan nuts in a pan without oil. Wash and dab dry the kale. Press on the outside skin of the pomegranate, halve it over a sieve and pick out the seeds. For the dressing, mix together the juice, vinegar, mustard, oil, salt and pepper. Use a potato peeler to cut the pears into thin slices. Mix salad and dressing in a bowl, before serving it on to plates with pears, pomegranate seeds and pecan nuts as garnish.