Coltsfoot and Onion Tart with Fried Crab Tails and Cherry.

Tart: Defrost the puff pastry a little and roll out to a thickness of 3mm. Spread the bottom of a tart pan (24 cm ø) with parchment paper, put the dough in the pan and put it in the fridge. Then cut the onions into rings, cut off 1 clove of garlic and sauté both in the hot olive oil, stirring. Pour the whipping cream, do not forget to stir, and soften the quantity.

Cool down a bit. In the meantime, rinse the coltsfoot well, dry it and cut it into fine strips. The best way to do this is to lay several leaves on top of each other, roll them up and cut narrow strips. Mix the egg yolks into the onion mixture, add the flour (through a sieve) (keep stirring) and now fold in the coltsfoot until you have a dough-like mixture. Season strongly with salt and freshly ground pepper. Pour the mixture into the puff pastry tart and bake in a heated oven at 180 degrees Celsius for

for 30 to 40 minutes. Cool a little bit after baking.

Serving: Briefly fry the crayfish tails in hot olive oil, in about 1 minute, add the finely chopped garlic. Then add the tomatoes and the spring onions and fry them again for a short time. Extinguish with the tomato juice and season with salt and freshly ground pepper. If you like, fry a few coltsfoot leaves and let them drain on kitchen roll.

Now cut the lukewarm tart into pieces, sprinkle the cr

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