Name: Auberge du Pommiers Tarte Alsacienne Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 1 sheet Puff pastry; 12 pieces Escargot (cooked); 150 g Smoked lardons; 2 medium Onion (thinly sliced); 2 tbs Truffle oil; 200 g Fromage frais; 1 tsp Salt; to taste Black pepper; 2 tbs Fresh parsley (chopped)

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

escargot, smoked lardons, caramelized onion, truffle, fromage frais

Preheat the oven to 200°C (400°F). Roll out the puff pastry on a floured surface to fit a tart pan. Place the pastry in the pan and trim the edges. Prick the base with a fork to prevent bubbling.

Prepare the Puff Pastry Base

In a skillet over medium heat, add the smoked lardons and cook until crispy. Remove and set aside. In the same skillet, add the sliced onions and cook until caramelized, about 15 minutes.

Cook the Lardons and Onions

In a mixing bowl, combine the caramelized onions, cooked lardons, escargot, fromage frais, truffle oil, salt, and black pepper. Mix well.

Combine the Filling

Spoon the escargot and lardon mixture into the prepared puff pastry shell. Spread it evenly.

Fill the Tart

Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set.

Bake the Tart

Remove from the oven and let cool slightly. Garnish with fresh parsley before slicing and serving.

Garnish and Serve

Puff pastry

Escargot (cooked)

Smoked lardons

Onion (thinly sliced)

Truffle oil

Fromage frais

Salt

Black pepper

Fresh parsley (chopped)

Tarte Alsacienne

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Pain au Lait

Os à Moelle is a French dish featuring roasted bone marrow served often with accompaniments like foie gras mousse, brioche, and fruit compote. This dish showcases the rich, savory flavor of the marrow, contrasted by the creamy texture of the foie gras mousse and the sweetness of the grape compote. Here's how to make it at home.

Os à Moelle

Chocolate Torte

Lemon Tart

Hudson Valley duck cassoulet, lardons, pearl onions

Duck Confit

Make Tarte Alsacienne Recipe in just 1h . escargot, smoked lardons, caramelized onion, truffle, fromage frais

Tarte Alsacienne Recipe

Ingredients

Main Ingredients

Method

Preparation