Allium tart

Braised shallots and garlic add a richness to Anton Edelmann's luxurious recipe for a savoury tart, topped with foie gras
By Anton Edelmann
Allium tart
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

main

  • 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

Method

1. Preheat the oven to 190°C/gas 5.

2. Heat the olive oil in a large heavy-based pan and place the shallots inside. They should evenly cover the bottom of the pan in one layer.

3. Fry until coloured on all sides, pour away the oil and add in the chicken jus, garlic, thyme and rosemary. Season with sea salt and freshly ground pepper.

4. Simmer on the stove until the jus has just reduced then cover and braise in the oven for roughly 20 minutes until tender.

5. Remove and divide the shallots into four 10cm-wide non-stick tart tins, spreading evenly. Meanwhile, increase the oven temperature to 200°C/gas 6.

6. Roll out the puff pastry to 5mm thickness and cut into four 10cm-wide discs.

7. Place a pastry disc on top of each shallot-filled mould, pressing the pastry edges in over the shallots.

8. Bake in the oven for 30 minutes until the pastry is golden brown. Remove and turn out each shallot tart onto warm serving plates.

9. Heat a non-stick pan until very hot. Season the foie gras with sea salt and pepper. Sear the foie gras on both sides in the pan until medium rare.

10. Place a slice of seared foie gras on top of each shallot tart.

11. Toss together the carrot, radish, spring onion and parsley with the lemon dressing and arrange on top of the foie gras.

12. Drizzle a little basil oil and balsamic vinegar around each portion and serve at once.

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