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Using a Tartlet pastry cutter, cut 4 puff pastries 1 cm larger than the tart shells. Finely mince the red onions. Whisk together the egg, cream, nutmeg, salt and pepper. Finely dice the bacon and chives.
Heat the onions in a hot pan or skillet with a small amount of butter until warmed. Remove from heat and let cool. In a dry hot pan, sear the bacon until crispy, and place on paper towel to remove excess grease.
Place the puff pastry in tart shells. In a small bowl, combine the onion, egg and cream mixture and bacon. Split the mix between all four tart shells and bake in the oven for 20 to 25 minutes.
In a small bowl, prepare the dressing by whisking the Maille Raifort Horseradish Mustard and Maille Sherry Vinegar, adding vegetable oil to taste. Toss with lettuce.
Serve tarts on a plate with salad, garnished with red onion and chives.
Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille