Special Holidays! White pudding tartlets, truffle onion confit with Pomerol and cooked apple

Ingredients

The festive season is approaching and we are deep in thought about our Christmas menu. Are you looking for inspiration too? Here is an idea for a delicious recipe, ideal as an apéritif or a starter.

This year, our Truffle Onion Confit with Pomerol takes on a little more character, with more truffle in the recipe. For the occasion, we have paired it with boudin blanc on thin tartlets.

Here is the recipe for boudin blanc tartlets with Truffle Onion Confit with Pomerol & cooked apple.

Ingredients:

• 1 sheet of puff pastry
• 1 boudin blanc (white sausage)
• 1 apple
• Our Truffle Onion Confit with Pomerol

Instructions

Preheat your oven to 210 degrees.

Cut the puff pastry to the size of your tartlet tins.

Bake them for 20 minutes at 210 degrees.

Meanwhile, peel the apple and cut it into small cubes. Brown them in a pan with a little butter. Set aside.

Cut the boudin blanc into slices about two centimetres thick, then cook them in a pan.

To assemble, start by spreading on a little Truffle Onion Confit with Pomerol. Then place a piece of browned boudin blanc on each tartlet, followed by a few pieces of cooked apple.

Season with pepper and enjoy!