Small tomato pastries with duck foie gras

Monday 03 October 2005

Total time	:	55min.
Preparation	:	45min.
Cooking time	:	10min.
Difficulty	:	Easy
Quantity	:	4

Ingredients

• Puff pastry : 300g / 10.5oz (for 10 circles of about 4cm diameter)
• Tomato : 1 piece
• Rougié foie gras : 100g / 3.5oz (for 10 cubes of 1cm each)
• Rougié duck fat
• Salt, pepper, gilding

Preparation

1. Blanch and then stone tomatoes.
   
   
2. Put on cooking paper brushed with duck fat.
   
   
3. Season and cook in oven at 180°C for 35 minutes.
   
   
4. Cut circles of puff pastry.
   
   
5. Prick each in center and brown them in the oven.
   
   
6. Put on each circle a piece of candied tomato and cook 10 minutes at 220°C.
   
   
7. When take small tomato pastries out of oven, put down a dice of cold foie gras.
   
   

Advise

Serve immediately. A reciepe of Jean-Paul Chevré, conseiller culinaire Rougié

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