Thin Fig and Foie Gras Tarts
Thin Fig and Foie Gras Tarts
Ingredients
- 1/2 cup (125 ml) balsamic vinegar
- 1/2 teaspoon (2.5 ml) sugar
- 2 onions, chopped
- 1/4 cup (60 ml) butter
- salt and pepper
- 1/4 cup (60 ml) chicken broth
- 200 g puff pastry (half a 411 g package)
- 1 egg, beaten
- 3 fresh figs, cut into 18 slices
- 1 piece 125 g (4-cm or 1 1/2-inch diameter) duck torchon-style foie gras
- 2 cup (500 ml) mesclun
- salt and pepper
Instructions
- In a small saucepan, reduce the balsamic vinegar and sugar by half or until syrupy. Set aside.
Thin Fig and Foie Gras Tarts