German Boudin Noir Tart
A twist on the traditional German meat tart, this recipe adds a French flair with boudin noir.
Ingredients
- ● 1 sheet of puff pastry
- ● 1 pound boudin noir
- ● 1/2 cup caramelized onions
- ● 1/4 cup all-purpose flour
- ● 1/4 cup grated Gruyère cheese
- ● 1 egg, beaten
- ● 1 tablespoon water
- ● Salt and pepper to taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Roll out the puff pastry and place on a baking sheet.
- 3
In a pan, cook the boudin noir over medium heat until browned, breaking it up with a spoon as it cooks.
- 4
Add the caramelized onions, flour, and Gruyère cheese to the pan and stir to combine.
- 5
Spread the boudin noir mixture over the center of the pastry, leaving a 1-inch border around the edges.
- 6
Brush the edges of the pastry with the beaten egg and sprinkle with water.
- 7
Fold the edges of the pastry up over the filling, pressing gently to seal.
- 8
Bake for 25-30 minutes, or until the pastry is golden brown.
- 9
Serve warm, garnished with chopped fresh herbs if desired.
- 10
Let the tart rest for 10 minutes before slicing and serving.