The savoury tatins of Sébastien Gaudard

From street food to foie gras, imagined by the leading pastry chef in Paris, these savoury will be the starlets of the holiday season


Preparation:
30 minutes

Cooking: 10 minutes

For 8 persons

Preparation:


Cut the breads with a cookie-cutter and also use it to cut the foie gras. Wash, peel, remove the pits from the apples and dice up.

In a pan, melt the butter and add the diced-up apples. Add the powdered sugar, the cinnamon and the powder vanilla.

Cook on a low flame, stirring regularly. The apples must be moist but not soft.

Set aside and allow to cool down.

When the apples are cooled down, place your pieces of foie gras on the bread.

Add the cooked diced up apples on top (for the mounting you can use the cookie-cutter that served to cut up the bread and the foie gras)

Place in a fresh place until serving time.


Discover also the recipe of savoury pancakes whimsy

Ingredients

- 8 black breads (or gingerbread cut with a cookie-cutter)

- 8 slices of semi-cooked foie gras

- 2 golden apples

- 1 teaspoon of soft butter

- 1 tablespoon of sugar

- 1 teaspoon of cinnamon

- 1 teaspoon of powder vanilla

Others suggestions

The week of Do It

Latest news

Most read