INGREDIENTS
1 rectangular sheet of puff pastry
12 shallots
2 SWAP filets
150 g plant-based cream cheese
100 ml soy cream
Thyme
1 tbsp sugar
Balsamic vinegar
Salt
Oil, margarine
DIRECTIONS
Confited shallots:
Cut the shallots in half lengthwise. Cook over low heat with a knob of margarine, covered, for 30 minutes. Remove from the heat, add the sugar to the pan and let it caramelize, then deglaze with a splash of balsamic vinegar. Coat the shallots evenly in this mixture.
Thyme cream:
Whisk the plant-based cream cheese with the soy cream and stripped thyme leaves. Lightly season with salt. Refrigerate until ready to use.
Puff pastry:
Bake the pastry between two baking sheets at 180°C (350°F) for 12 minutes, until golden and crisp. Let cool, then cut into even rectangles.
SWAP filets:
Heat a drizzle of oil in a pan. Sear the fillets for 4 minutes on each side. Let cool slightly, then slice on the diagonal.
Assembly:
On one pastry rectangle, spread a little thyme cream, then alternate layers of the confit shallots and sliced SWAP fillet. Repeat once more, then top with another rectangle of puff pastry. Finish with piped thyme cream and serve with a drizzle of balsamic vinegar.