Ingredients

Toma with truffle, puff pastry

Method

Cut the puff pastry to get some discs with 6 cm in diameter. Half of them will be the base for your vol au vent. Make a 3 cm hole in the remaining discs, to get some pastry rings. Prepare a baking tray covered with baking paper and place the bases of your vol au vent in the tray. Then put a ring on top of every disc and oven cook it all for 15 minutes at 200°. After that, let the vol au vent cool down, then stuff them with toma al tartufo. Heat in the oven again for 5 minutes and serve them hot.