CANDIED ONION and SALMON EGG TARTS
60 min.
4 pers.
Moderate
A recipe for an original and festive aperitif!
Ingredients
At Oliviers&Co
Italian olive oil
4 tbsp. wine vinegar with Kampot pepper
At the market
1 tbsp. orange blossom honey
1 shortcrust pastry
1 jar of salmon roe
300g red onions
Butter
1 egg white
Steps
Peel and chop the onions. Brown them with 2 tbsp. olive oil. Once translucent, add the honey and Kampot pepper vinegar, 3 tbsp. of water and cook over low heat for about 15 minutes, stirring regularly.
Preheat the oven to 180°C.
Cut out 12 discs of shortcrust pastry using a 5cm diameter cookie cutter. Place them in buttered muffin molds. Prick them with a fork and brush them with a little egg white. Sprinkle with the onions.
Bake for 25-30 minutes.
Let cool and when ready to serve, add 1 tsp. salmon roe on each tartlet.
Serve with a glass of extra brut champagne.
Oliviers & Co
Genève & Lausanne
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