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Ingredients
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Tart Crust
Fois Gras Filling
Garnish
Method
Tart Crust Preparation
- 1
Make the Tart Dough
In a mixing bowl, combine the all-purpose flour and salt. Add the chilled, diced butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.
- 2
Chill the Dough
Shape the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- 3
- 4
Pre-bake the Crust
Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until lightly golden. Let cool.
Fois Gras Filling Preparation
- 5
Sauté Shallots
In a skillet over medium heat, sauté the finely chopped shallots until soft and translucent, about 3-4 minutes. Remove from heat and let cool slightly.
- 6
Prepare the Filling Mixture
In a mixing bowl, combine the heavy cream, eggs, salt, black pepper, and fresh thyme leaves. Whisk until smooth. Gently fold in the sautéed shallots and diced fois gras.
- 7
Fill the Tart
Pour the fois gras mixture into the pre-baked tart crust, spreading it evenly.
- 8
Bake the Tart
Bake the tart in the preheated oven at 375°F (190°C) for 25-30 minutes or until the filling is set and lightly golden on top. Allow to cool slightly before serving.
Garnishing
- 9
Garnish the Tart
Before serving, top the tart with microgreens and drizzle with balsamic glaze for an elegant presentation.