Boudin Noir (Blood Sausage) Tarlets with Diced Pear Recipe
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PrintFlavors of France
Cooking time: 30 minutes
Total time: 30 to 60 minutes
Preparation time: 10 minutesCooking time: 30 minutes
Difficulty: Easy
Chef's Note
An original recipe from Gilles Choukroun, Restaurant l'angl'opera
Ingredients
Ingredients for 4 servings
- 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.
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