Allium tart

Ingredients

  • 1 kg shallots, peeled
  • 400 ml chicken jus
  • 3 clove garlic, peeled
  • 1 sprig thyme
  • 1 sprig rosemary
  • freshly ground salt and black pepper
  • 200 g puff pastry
  • 100 ml olive oil
  • 4 slices raw foie gras, each 90g
For the salad:

  • 1 small carrot, peeled and cut into 5 cm long fine strips
  • 5 radishes, cut into fine strips
  • 2 spring onions, utside leaves removed
  • 4 tbsp flat leaf parsley
  • 50 ml lemon and oil dressing, using olive oil and lemon juice
To garnish:

  • 100 ml basil-infused olive oil
  • 50 ml balsamic vinegar

Description

Braised Shallots And Garlic Add A Richness To Anton Edelmann's Luxurious Recipe For A Savoury Tart, Topped With Foie Gras

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