Onion pie, frisée salad with maille horseradish mustard and maille xérès vinegar vinaigrette.
Appetizers, Vegetables and Fruits
IngredientsRecipe for 4 persons
For the onion pie
For the frisée salad
- Salt and pepper
Preparation time: 60 min
- For the preparationsCut 4 circle of puff pastry 1cm bigger than the tart shells.Mince finely the white onions and the red onion.Wisk the egg with the cream, the nutmeg, salt and pepper.Dice finely the bacon.Chop the chive finely.
- For the onion pieIn a hot pan with a little bit of butter, sweat the white onions until it's cooked but you don't want any coloration, remove from the stove and let it cool down a little bit.In a dry hot pan, sear the bacon until it gets creaspy, and reserve it on a scott towel.Put the puff pastry in the tart shells, mix the white onions, the cream, the egg, the nutmeg and the bacon.Split the mix in the tart shells, and cook it in the oven for 20 to 25 minutes.
- For the saladIn a bowl, put the Maille horseradish mustard and the Maille xérès vinegar, wisk it by adding gently the vegetable oil, fix the seasonning.Pout it on the top of the salad and mix it well.
- For the plattingIn a small plate, put a bunch of salad, some red onion on the top, and the pie on the side, finish the decoration with the chive.