Special Holidays! White pudding tartlets, truffle onion confit with Pomerol and cooked apple
The festivities are approaching and we are reflecting on our holiday menu. Are you looking for inspiration too? Here is an idea of a gourmet recipe ideal for an aperitif or as a starter.
This year, our Pomerol Truffle Onion Confit takes on a little more character with more truffle in its recipe. For the occasion, we combined it with white pudding on thin tarts.
Let's go for the recipe of white pudding tarts, truffled onion confit with Pomerol & cooked apple.
- 1 puff pastry dough
- 1 white pudding
- 1 apple
- Our Onion Confit truffled with Pomerol
Preheat your oven to 210 degrees.
Cut the puff pastry according to the size of your tartlet moulds.
Bake them for 20 minutes at 210 degrees.
Meanwhile, peel and cut the apple into small squares. Brown them in a frying pan with a little butter. Reserve.
Cut the white pudding into slices of about two centimetres and fry them in a pan.
For the dressing, start by spreading a little truffle onion confit with Pomerol. Then place a piece of golden white pudding on each tartlet; then a few pieces of cooked apple.
Pepper and enjoy!
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