Small snail tart with onion compote

for 4 small tarts

Prep Time : 10 mins

Cook Time : 40 mins

Ingredients

1 Puff pastry

2 Dozens Escargots Romanzini

30g Semi-salted butter

2 Large red onions

3 tbsp Balsamic Vinegar

Crushed and roasted pistachios and hazelnuts

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method

Preheat the oven to 210°C.

Using a round cookie cutter about ten centimetres in diameter, cut out the puff pastry. Prick each circle with a fork. Bake in the oven for 20 minutes.

Finely chop the red onions, blanch in boiling water for 5 minutes and then drain.

In a saucepan, cover and cook the onions with the balsamic vinegar for 20 minutes to obtain

compote, checking regularly.

Brown the drained snails in the beurre noisette. Season to taste.

Place a generous spoonful of the onion compote on the base of the tart, followed by 6 snails. Add a few crushed pistachios and hazelnuts on top.