Preparation time: 10 minutes
Cooking time: 30 minutes

An original recipe from Gilles Choukroun, Restaurant l'angl'opera

1. Cut 4 - 12 cm (5") discs from a thin sheet of puff pastry; prick all over with a fork to prevent them from puffing up too much.
2. On each disc, spread 1 tsp. onion compote (finely chopped onion cooked until soft in a few drops of olive oil).
3. Cover with 7 rounds of boudin noir (blood sausage); bake in a 180° C (350° F) oven for 20 minutes.
4. Meanwhile, peel and dice a pear. Place in a bowl and add just enough olive oil to cover. Add the lime juice, chopped cilantro and a pinch of Espelette chili. Season with salt and pepper. 
5. Let the tartlets rest for 2 minutes to cool slightly, then transfer to plates and top with the pear and olive oil mixture. 
6. Serve with a few young salad greens.