Croûte aux morilles

Roll out 400 g of puff pastry and cut into four squares, then bake at 200°C until golden and puffed.

Sweat 80 g of minced shallots and 10 g of garlic in 20 g of butter until translucent without browning.

Add 50 g of cleaned morel mushrooms to the pan and sauté until they release their moisture.