About This Recipe
A recipe for an original and festive aperitif!
Ingredients
At Oliviers&Co
Italian Olive Oil
4 tbsp Balsamic condiment with wild pepper from Madagascar
At the market
1 tbsp orange tree honey
1 shorcrust pastry
1 jar salmon eggs
0.65lb red onions
Butter
1 egg white
Directions
Peel and chop the onions. Fry them with 2 tbsp of olive oil. Once translucent, add the honey and pepper vinegar, 3 tbsp of water and cook over low heat for about 15 minutes, stirring regularly.
Preheat oven to 356°F.
Cut out 12 discs of shortcrust pastry with a 2 inches diameter cookie cutter. Place them in buttered muffin tins. Prick them with a fork and brush with a bit of egg white. Sprinkle with the onions.
Bake for 25-30 minutes.
Leave to cool and just before serving, add 1 tsp of salmon eggs on each tartlet.
Serve with an extra brut Champaign glass.