Preparation time: 20 minutes
Cooking time: 60 minutes
Wave bye-bye to boring old bangers and mash and say bonjour to this gorgeous Morteau sausage tart, confit onions, comté cheese and juniper berries recipe guaranteed to add plenty of oomph to the very finest saucisses the Hexagon has to offer.
- 1 Morteau sausage
- 1 sheet of puff pastry
- 6 onions
- 10 juniper berries
- 150g Comté cheese (aged for two years)
- 1 tbsp honey
- 1 bunch small young salad greens
- Olive oil
- Fresh walnuts
- 3 sprigs thyme
1Cook the Morteau sausage in boiling water for 30 minutes. Chop the onions.
2In a saucepan, cook the onions in olive oil, then add the salt and honey. Cover and cook for 20 minutes.
3Roll out the puff pastry on a lined oven tray and cover with the caramelised onions. Chop the sausage into thin discs and place on the caramelised onions. Add the juniper berries and sprigs of thyme.
4Bake the tart in the oven at 180°C for 30 minutes. Once baked, grate some Comté over the tart.
5Serve with the salad greens and fresh walnuts.
This comes courtesy of Taste of France Issue Two. For more great recipes, food news and interviews with top chefs, buy your copy here!