Boudin Noir (Blood Sausage) Tarlets with Diced PearTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:103.3 kcal
Proteins:1.9 g
Fats:4.9 g
Carbohydrate:16.7 g
Fibers:3.9 g
Sugar:4 g
Cholesterol:0 mg
Sodium:31.7 mg
Calcium:45.4 mg
Energy:108 kcal
Proteins:2 g
Fats:5.1 g
Carbohydrate:17.4 g
Fibers:4.1 g
Sugar:4.2 g
Cholesterol:0 mg
Sodium:33.1 mg
Calcium:47.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
portion of blood sausage
1
pear
1
sheet of puff pastry
1
onion
1
lime
5
sprigs of cilantro
olive oil
fine salt
freshly ground pepper
ground espelette chili
young salad greens
METHOD
- Cut 4 - 12 cm (5") discs from a thin sheet of puff pastry; prick all over with a fork to prevent them from puffing up too much.
- On each disc, spread 1 tsp. onion compote (finely chopped onion cooked until soft in a few drops of olive oil).
- Cover with 7 rounds of boudin noir (blood sausage); bake in a 180° C (350° F) oven for 20 minutes.
- Meanwhile, peel and dice a pear. Place in a bowl and add just enough olive oil to cover. Add the lime juice, chopped cilantro and a pinch of Espelette chili. Season with salt and pepper.
- Let the tartlets rest for 2 minutes to cool slightly, then transfer to plates and top with the pear and olive oil mixture.
- Serve with a few young salad greens.
CHEF'S NOTES
An original recipe from Gilles Choukroun, Restaurant l'angl'opera
