Toast topped with shavings of foie gras, candied black olives and cocoa
Ingredients
For
6
personnes
- 100 g of foie gras
- 60 g candied fruit (lemon, orange, etc.)
- 30 g of black olives from France
- 50 g of sugar
- 1 square sheet of puff pastry
- Camargue fleur de sel
- Pepper
- Cocoa nibs (optional)
- 40 g chopped pistachios
- 1 egg yolk
Tip
For your foie gras, black olive and cocoa tartine, choose black olives from France: PDO Nyons, PDO Nice, Cailletier variety, Grossane, black Lucques, Négrette, Tanche, ...
Instructions
- Remove the salt from the black olives by boiling them in water for 2 minutes.
- Drain them and repeat the process once. Then poach them in a syrup made from 100 g of sugar water, which should be simmered over a very low heat for 15 minutes.
- Cut the puff pastry into strips 15 cm long by 3 cm wide, brush them with egg and sprinkle with cocoa nibs. Bake in the oven for 7 minutes at 180°C.
- Once cooled, cut them in half horizontally.
- Line the base with foie gras shavings, add the candied fruit and olives, then season with salt and pepper. Put the lid on and garnish with pistachios.
Tip
For your foie gras, black olive and cocoa tartine, choose black olives from France: PDO Nyons, PDO Nice, Cailletier variety, Grossane, black Lucques, Négrette, Tanche, ...
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