tourtiere-de-bloc-de-foie-gras-d-oie-et-poire-caramelisee

Block of goose Foie Gras and caramelised pear tart

Ingrédients

  • 2 Duos of block of goose Foie Gras (4 x 40g)
  • 3 small potatoes (preferably long-shaped)
  • 4 rounds of puff pastry (about 10 cm in diameter)
  • 1 nice pear
  • 1 coffee spoon of caster sugar (3 g)
  • Aromatic herbs
  • Water cress
  • Goose fat

Préparation

Cut the pear lengthways into 12 strips. Set aside on a plate while you prepare the caramelised sugar.

Sprinkle a frying pan with caster sugar, heat and allow the sugar to caramelise. When the sugar goes blond in colour, add the strips of pear and cook a little. Brown both sides of the pair pieces to a golden colour. Remove from the pan and leave on a plate to cool.

Peel the potatoes, cut them into thin strips, pan-fry them in the goose fat until they colour. Set aside for when you prepare the plates.

Using a round pastry cutter, cut out 4 rounds (about 10 cm in diameter) from the puff pastry and place them on a baking tray covered with greaseproof paper. Place a few slices of caramelised pear on each round of puff pastry.  Put into a hot oven (230°C). Take out of the oven when the pastry has turned a nice golden colour.

Then place a slice of Duo on each round of pastry and on top of that arrange the potatoes in a circular pattern.

Return to the oven for a few minutes and serve garnished with water cress.

Sprinkle with a few aromatic herbs.

Tip:

The best potatoes to use are Charlottes or fine grain Rattes which stay firm when cooked and are appreciated for their flavour.

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