Puff pastry with white sausage, onion and olive chutney, and apples

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Feuilleté boudin blanc, chutney oignons-olives, pommes
A PDO
Preparation
30 min
A PDO
Cooking time
45 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Appetiser Starter

Ingredients

A PDO
For 6 personnes
For the onion and olive confit:
  • 2 red onions
  • 100 g of black Nyons olives PDO
  • 1 Granny Smith apple
  • 4 tbsp balsamic vinegar
  • 2 tablespoons of caster sugar
  • 2 tablespoons of Nyons olive oil PDO
  • Salt, pepper, Espelette chilli
For the apple compote:
  • 4 Golden Delicious apples or equivalent
  • 1 tablespoon of Nyons olive oil PDO
For the puff pastry:
  • 1 sheet of puff pastry
  • 3 white sausages
  • 1 tablespoon of Nyons olive oil PDO

Tip

A puff pastry to be served warm with a rocket salad and a few walnuts!

Instructions

For the confit:
  • Peel and finely dice the onions. Do the same with the apple.
  • Stone the olives, then chop them into small pieces or slice them into rounds.

  • Next, fry the onions in 1 tablespoon of Nyons olive oil until golden. Add the other ingredients and cook gently for about 30 minutes. The mixture should be tender.

For the apple compote:

  • Peel and dice the apples into very small cubes.

  • Place them in a microwave-safe bowl with 1 tablespoon of Nyons olive oil and 1 tablespoon of water. Cook in the microwave for 10 minutes (if necessary, cook for a few more minutes). The apples should still be slightly crunchy.

For the puff pastry:
  • Cut circles out of the puff pastry. Then place them in tartlet tins and prick the base lightly.
  • Pre-bake in the oven for 5 to 10 minutes (the tartlets should be just golden).

  • Meanwhile, cut the white sausages into slices about 1 to 1.5 cm thick. For a more festive touch, you can cut each slice into a star shape using a cookie cutter (keep the offcuts – you can cook them and mix them with the rest of the apples to avoid waste).

Editing:
  • Spread a layer of chutney followed by a layer of apple compote onto each tartlet. Arrange a few white sausage stars on top of each one.
  • Bake in the oven for 5 to 6 minutes and serve straight away.

Tip

A puff pastry to be served warm with a rocket salad and a few walnuts!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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