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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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