Whole Wheat Butternut & Blue Stilton Puff Pastry

Preparation

1. 1

   Peel the butternut squash, cut it into cubes, and confit it with the garlic in olive oil for about 20 minutes. Season to taste, then blend the mixture and place it in a piping bag with a plain nozzle.

2. 2

   Preheat the oven to 170°C and bake the puff pastry bases for 8 - 10 minutes.

3. 3

   Cut the carrot tagliatelle with a mandolin, roll them, and dust with ground cumin.

4. 4

   Crumble the blue Stilton and roast the walnuts in the oven at 180°C for 10 minutes.

5. 5

   To assemble, pipe the butternut squash mixture into the base, insert the carrot rolls, add the blue Stilton, the walnuts, and finish with the shiso shoots.