Fine pie of seared foie gras, with caramelized onion and port wine |
Salted, Vegetables and Fruits, Foie gras
Foie gras served on a puff pastry tart and accompanied by caramelized onions.
To obtain an optimal caramelized foie gras, it is recommended to heat your pan well and remove any excess fat during the cooking process.
Ingredients
Recipe for 12 tapasFor the foie gras
- Salt and pepper
- Vegetable oil
Preparation time: 45 min
Preheat your four at 400 °F
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General preparation
Cut small circles of puff pastry using a cookie cutter. Cut red onion into cubes. Thin out the thyme.
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Oignon preparation
In a saucepan, burn it the diced onion for about 20 to 30 minutes over medium heat. Add the thyme leaves and deglaze everything with the port. Reduce until the liquid has evaporated. Season with salt and pepper.
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Mini-tart preparation
Place the dough circles on a baking sheet lined with parchment paper. Cover with parchment paper and finally a second baking sheet to prevent the dough from rising too much. Then let them bake for 15-20 minutes until nicely browned.
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Foie gras preparation
Season your pieces of foie gras with salt. In a hot pan, drop the pieces of foie gras and let them color on two sides for 1 to 2 minutes. Transfer them to a small plate and cut each piece in 6.
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To serve
Place a spoonful of caramelized onions and a piece of foie gras on each puff pastry. Decorate with a few flakes of Maldon salt. Serve immediately!
To obtain an optimal caramelized foie gras, it is recommended to heat your pan well and remove any excess fat during the cooking process.
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HAPPY APERITIF!
A festive Friday Apéro! Start your weekend in a different way! Tapas course with 2 glasses of wine included!
- Parmesan and zucchini fritters, sriracha mayonnaise |
- Fine pie of seared foie gras, with caramelized onion and port wine |
- Italian beef tartare, Parmigiano Reggiano croutons |