FRIJE

Instructions

• 1.   For the preparation of the mini pear chutney and foie gras tarts:
   
• 2.   Peel the pears and cut them into small cubes, removing the core.
• 3.   Peel the onion and finely chop it.
• 4.   In a saucepan, add the onion, pears, raisins, vinegar, sugar, spices, salt, and pepper.
• 5.   Bring everything to a boil.
• 6.   Let it simmer for about 1 hour, stirring regularly, until the chutney has the consistency of jam.
• 7.   Let the preparation cool down.
• 8.   Preheat the oven to 190°C (375°F).
• 9.   Place the pastry discs on a baking sheet and bake them for 10 to 12 minutes, until golden brown.
• 10.   Cut your puff pastry into 14 small discs with a diameter of 8 cm (3 inches).
• 11.   Let the discs cool.
• 12.   Carefully fill them with a spoonful of pear chutney.
• 13.   Cut the foie gras into thin slices and distribute them on the tarts.
• 14.   Sprinkle with fleur de sel and serve.

Nutritional information *