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Croissant bun with gratin tart and goat cheese

Croissant bun filled with gratin tartlet, goat cheese, blueberries, and port syrup. Savory-sweet and ready to serve straight from the oven.One basic potato gratin slice, countless applications. Our chefs show you that with Aviko's creamy gratins you can go in any direction: from worldly classics to surprising new creations.

Ingredients

Fresh blueberries
Creamy gratin tartlets
Croissant buns
port syrup
Goat cheese

Preparation

  1. Bake the gratin tarts in the oven at 220°C for about 20 minutes and halve them.
  2. Let the croissant buns thaw in the provided caisses. Place baking paper and a baking tray on top so they don't rise during baking.
  3. Bake the buns at 170°C for about 20 minutes.
  4. Use a cutter to make a hole in the center of the bun.
  5. Place half a gratin in the hole and put a slice of goat cheese on top.
  6. Garnish with a few fresh blueberries and drizzle with port syrup.
  7. Put the filled buns back in the oven for another 8 to 10 minutes at 160°C and serve immediately.