Serves 4-6 people
Ingredients
1 puff pastry sheet
2 tbsp creme fraiche 38%
1 glass of Nicolas Vahé Onion Confit
10-12 Nicolas Vahé Capers with stalks
10-12 Nicolas Vahé Mixed Olives
2 tbsp Nicolas Vahé Capers with salt
Fresh rosemary
Fresh oregano
Preparation
Place the puff pastry sheet on a baking sheet with baking paper. Spread the crème fraiche, followed by caper berries, olives, salted capers and fresh herbs. Bake in a pre-heated oven at 180 °C for about 35 minutes until golden and crisp.
Confit, Onion & balsamic vinegar, 140 g.
Capers, with stalks, 200 g.
Mixed Olives, in flavoured oil, 190 g.
Capers, with sea salt, 100 g.
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