Small Tomato Pastries With Duck Foie Gras
Yield: 4 servings
Cook Time: 55 minutes
Blanch and then stone tomatoes.
Put on cooking paper brushed with duck fat.
Season and cook in oven at 180°C for 35 minutes.
Cut circles of puff pastry.
Prick each in center and brown them in the oven.
Put on each circle a piece of candied tomato and cook 10 minutes at 220°C.
When take small tomato pastries out of oven, put down a dice of cold foie gras.