Thin Pie of duck foie gras Thin Pie of duck foie gras

 
Total time: 3h 15 min.
Preparation: 3h.
Cooking time: 15 min.
Difficulty: Easy
Quantity: 4

Ingredients
 
  • Palmex duck foie gras slices - 4 pieces
  • Red pepper - 2 pieces
  • Yellow pepper - 2 pieces
  • Green pepper - 2 pieces
  • Icing sugar
  • Flour - 125g / 4,5oz, Fine wheat flour - 125g / 4,5oz
  • Bakingpowder - 15g / 0,5oz
  • Olive oil - 1 tablespoon
  • Salt - 10g / 0.35oz
  • water - 1 tablespoon
   
Preparation
 
  • Preparation of the peppers : Grill the peppers in the oven, peel them, take the pips off and cut them in straps. Salt, pepper and let the straps marinate in olive oil. Keep cold overnight.

  • Dilute the baking powder in tepid water. Add some flour. Mix correctly and let 30 minutes at room temperature.

  • In the mixer bowl, put the flour and the fine wheat flour.

  • Add the yeast, the salt and the olive oil.

  • Mix and let rest in a warm container during 1h30.

  • Spread the pastry and cut it in 10 cm diameter disks. Put on a plate the pastry disks.

  • Put the peppers on those disks varying the colours.

  • Then, place the slices of duck foie gras on the peppers.

  • Put in the oven during 15 minutes on 250°C / 480°F.

  • Sprinkle with icing sugar and brown with a salamander or under broiler.
   
Advise
  Serve immediately!