It's hard to imagine a holiday meal without Foie Gras. It holds a place of honor on our tables. Tasted on toast with shallot compote, it will amaze your guests with its gourmet and refined flavor.
This year, I am innovating! For New Year's Day, I will serve my foie gras as an aperitif on grilled toast made with homemade shortcrust pastry. My husband tasted my recipe in preview, and I must admit that, for a first try, it was a masterstroke!
For 6 People, I Need:
- 6 slices of cooked foie gras
- 1 Shortcrust pastry
- 12 shallots
- 1 teaspoon of grenadine syrup
- 25g butter
- Salt and pepper
My Preparation In 3 Steps:
1- I make my shortcrust pastry (200 g of flour, 100 g of butter, 2 cl of olive oil, 1 pinch of salt and 10 cl of water):
- I put my flour on my pastry board.
- I cut my butter into small pieces and put it on my flour.
- I make a well and pour my oil and salt into it.
- I knead with my fingertips, add my water until a homogeneous dough is obtained.
2- I prepare my shallot compote:
- I peel and finely chop my shallots.
- In a frying pan, I heat my butter.
- I add my shallots, salt and pepper.
- I lower my heat, my shallots should become translucent.
- I let it simmer for 15 min.
- I add my spoonful of grenadine and mix.
- I cover and reserve.
3- I make my toast:
- I roll out my shortcrust pastry to about ½ cm thick.
- I form, with a cookie cutter or a glass, 12 circles.
- I place them on parchment paper.
- I pre-bake at 180° for 10 min.
- Meanwhile, I cut my foie gras into thin slices.
- I take my circles out of the oven and place a spoonful of compote on 6 of them, then a slice of foie gras.
- I put my toasts back in the oven for 10 minutes.
- I arrange them on a plate and place my other 6 toasted toasts on each of them, as a hat.
- I delicately add a hazelnut of my shallot compote on top for the most refined decorative effect.
My Bonus Tip!
Choose your foie gras prepared as a block:it is ideal for cutting your thin slices.
Compote can just as well be made with onions. The grenadine will sweeten and color my preparation in the same way.
The Cost of These Toasts:
- 6 slices of cooked foie gras:around 300 g at €33.29 per kilo, i.e. €9.99
- 200 g of flour:€1.50 per kilo, i.e. €0.30
- 12 shallots:around 180 g at €6.40 per kilo, i.e. €1.15
- 1 teaspoon of grenadine:0.5 cl at 1.69 per liter or €0.08
I make for 6 people a festive and original aperitif for €11.52 or €1.92 per person . Because it's not every day New Year's Eve, I like to put the small dishes in the big ones... Leave me your appetizer recipes for the holidays in the comments!
