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Method
Place the sliced peaches in a frying pan
and brown in butter. Put aside but keep
warm.
Slice the foie gras and pan-fry. Salt,
pepper and put aside.
Cook the individual rounds of pastry in
flat pie dishes for 10 minutes at 200°C.
Fill the pies with the peaches and foie
gras.
Cut the remaining flaky pastry into
strips and criss-cross over the pies.
Cook in the oven for 5 minutes.
Caramel and Sea Salt Sauce
Heat the sugar in a little water until
it forms a golden, syrupy caramel then
add the cream and salt.
Finishing Touches
Place the hot pie in the middle of a
plate and surround with a sea of caramel
sauce.
Decorate with a leaf of chervil. |
