Quick spring onion tart with caviar

Preparation time: approx. 25 minutes

Puff pastry meets Ossetra

Here, the interplay of taste and consistency create a pleasurable pleasure: crispy, warm puff pastry is topped with cool, crunchy caviar – irresistible and best freshly prepared!

Our tip:

When buying frozen puff pastry, it’s worth checking the small print: many frozen puff pastries are made with margarine, a few only with good butter for the real taste. Fresh, homemade puff pastry from the confectioner or baker is ideal.

ingredients

  • 1 spring onion

  • 1-2 stalks of chervil

  • 200 g caviar, eg Ossetra and char

  • 4 sheets of buttery puff pastry (250 g), defrosted

  • 1 egg yolk (M)

  • 150 g crème fraîche

preparation

Cut the spring onion diagonally into thin slices, wash in cold water, drain on kitchen paper. Turn the oven to 220 degrees.

Mix 100 g of crème fraîche with the egg yolk until creamy, only lightly salt.
Cut the puff pastry into three strips each, brush the strips with the cream up to just before the edge, spread the spring onions over them. Bake on a baking sheet lined with parchment paper for 10-12 minutes until golden brown.

Put 50 g crème fraîche in a piping bag with a fine nozzle. Allow the puff pastry to cool slightly and top with caviar. Place crème fraîche in dots, top with chervil tips and serve.

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