Duck salted tart with pesto flavoured pesto

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Duck salted tart with pesto flavoured pesto

Duck salted tart with pesto flavoured pesto

Number of people

1 puff pastry dough

2 Duck Breasts

250 g mozzarella cheese

3 eggs

100 g pine nuts

15 cl olive oil

5 basil leaves



Butter (for cooking)

1 handful of dried beans

Preparation: 1 hour
Cooking time: 40 min
Step 1
Pre-cook the dough: spread the puff pastry in a mould about 27 cm in diameter, then prick it with a fork. Then place a sheet of parchment paper on top and weight the dough by filling it with dry beans to prevent it from swelling. Bake for 10 minutes at 250°C (thermostat 7-8).
Step 2
Cut and dice the fresh duck breasts into small cubes. Cook them over a low heat in a frying pan with a little butter for about ten minutes, so that they give off as much juice as possible (which can be thrown away).
Step 3
Meanwhile, mix the pine nuts, basil leaves (or dry equivalent) and mozzarella with olive oil. Using a fork, add the eggs to the mixed mixture. Then add the duck meat, mix well and garnish the dough.
Step 4
Bake at 150°C (thermostat 5) for 40 min.
Step 5
Best served hot, but can also be eaten cold.
Author's note
PS: if some meat juice remains after cooking, you can remove it with absorbent paper before serving

I add my grain of salt

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