Puff pastry ready-to-use (organic)
1 package of Roquefort
A little pepper
Organic olive oil cold pressed
1 sheet of flexible silicone round molds
Preheat oven to 220°C
Peel the shallots and cut into dice. Sauté over low heat in a dash of olive oil and a little pepper.
Meanwhile, roll out puff pastry and cut out small circles with a cookie cutter. Place each circle in a flexible mold cavity. Prick the bottom of the puff pastry with knife tip.
Spread the shallots in molds. Bake until the dough has risen and has begun to show color.
Remove from oven. Spread small pieces of Roquefort, which will slowly melt.