9 ounces flaky pastry dough, well chilled
3 tablespoons butter
1 red onion, chopped
1 garlic clove, chopped
1/3 cup strong flour
1 1/4 cups milk
2/3 cup finely grated Parmesan cheese, plus extra for sprinkling
2 eggs, hard-boiled, cut into quarters
3 1/2 ounces Italian pork sausage, such as Feline salami, cut into strips
salt and pepper
sprigs of fresh thyme, to garnish

Procedures :
Fold the sheet of flaky pastry in half and coarsely grate it into 4 individual flan pans, 4 inches across. Using a floured fork, press the pastry flakes down lightly so that they are even, there are no holes, and the pastry comes up the sides of the pan. Line with aluminium foil and bake in a preheated oven at 425 F for 10 minutes. Reduce the heat to 400 F, remove the foil, and cook for a further 15 minutes, or until the pastry shells are a golden color and set. Heat the butter in a pan. Add the onion and garlic and saute for 5-6 minutes, or until softened. Add the flour, stirring well to coat the onions. Gradually stir in the milk to make a thick sauce. Season well with salt and pepper, and then stir in the Parmesan cheese. Do not reheat once the cheese has been added or the sauce will become stringy. Spread the sauce over the pastry shells. Decorate with the egg and strips of sausage. Sprinkle with a little extra Parmesan cheese, return to the oven and bake for 5 minutes, just to heat through. Serve immediately, garnished with sprigs of fresh thyme.
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Category : Pasta