Preparation: 

Peel and cut 4 carrots (or 3 small ones) into sticks. Place them in a pan with 40 g margarine and 1 tbsp sugar. Cook for 5 minutes over medium-high heat and cover just with water. Cover and cook for 25 minutes.

In another frying pan, slice a red onion, brown it over low heat in 1 tsp. of oil then deglaze, once translucent, with 1 tbsp. of balsamic vinegar and 1 tsp. of sugar, let it brown.

Cut out 4 equal-sized rectangles from puff pastry.

Brush with mustard, add onion, carrots and thyme.

⚠️ Leave the edges empty to allow the dough to puff up properly.

Add pepper and bake in the oven at 160°C for 15 minutes or until the puffs are golden brown.

When you leave the oven, add a few pieces of walnut and slices of Petit Lorrain.

Enjoy! 😊