Artisanal duck tart with shredded duck and raclette cheese
Ingredients:
- 2 tbsp. butter
- 4 medium yellow onions, thinly sliced
- 3 tbsp. maple syrup
- 1 abaisse (400 g) de pâte feuilletée
- 125 g OKA raclette cheese, sliced
- 450 g de canard confit effiloché (2 paquets de confit Viandes de la ferme)
- 1 egg, beaten
How to proceed:
- Préchauffer le four à 375 F.
- In a saucepan over medium heat, melt the butter and cook the onions for 15 minutes, stirring regularly.
- Add the maple syrup and continue cooking for five minutes. Book.
- Flour the work surface.
- Using a rolling pin, roll a puff pastry roll about 5 mm (1/4 in.) thick and about 33 cm (13 in.) in diameter.
- Place the doughnut in a 23-cm (9-inch) pie pan.
- Add the cheese, candied duck and onions.
- Fold the dough towards the centre.
- Using a brush, brush the dough with the beaten egg.
- Bake for about 40 minutes or until golden brown.
Enjoy your meal!
