Friends are coming to dinner this evening and you want to surprise them with the famous andouille from Val d'Ajol ? Cella offers you this recipe to help them discover this monument of Vosges gastronomy . A pretty leek and andouille tart from Val d’Ajol .

The delicacy of andouille from Val d’Ajol

Don't be afraid of its name: andouille du Val d'Ajol has nothing to do with andouille de Troyes or its Breton cousin Guéméné and is more like Morteau comtoise sausage. Those who are reluctant to use tripe products will be won over. A delight! To try it is to adopt it. Cella tells you her story...

The origin of Vosges andouille

Where does Val d’Ajol andouille come from? From the village of the same name: Le-Val-d'Ajol, a village classified as a remarkable site of taste. Located fifteen minutes south of Remiremont, it is from there and the surrounding area that the majority of the products offered by Cella come. Val d'Ajol andouille is an exceptional product smoked the old-fashioned way with beech wood . This andouille has become a must-have in Vosges gastronomy protected by the INPI since the 1990s. An andouille fair — organized by the learned, distinguished and gourmet Confrérie des Tastes-Andouilles et Gandoyaux du Val d'Ajol — comes every year to honor this one in the heart of the village. This Val d'Ajol andouille fair is a locally anchored tradition: made official by an order from the French king Louis-Philippe on August 6, 1831, it owes its name to a prefectural decree of October 5, 1866. On the occasion of this annual fair, a literary prize rewards the most beautiful odes to this ancient sausage whose origins date back to the Middle Ages. To compete, the text must be written on charcuterie paper from one of the artisans authorized to produce it!

On the borders of Lorraine and Franche-Comté

Between Franche-Comté and the Duchy of Lorraine , Val-d'Ajol has long been an important market in the disputed markets of the two neighboring states. Legend has it that to feed the merchants, local charcutiers offered this easy-to-cook specialty. All you have to do is introduce it to those around you by telling its origins.

Ingredients

For 4 people

• 200 g puff pastry
• 1 andouille from Val d’Ajol weighing 380 g
• 400 g leeks
• 4 extra fresh eggs
• 50g flat-leaf parsley
• 4 tablespoon(s) of rapeseed oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon of white vinegar
• Organic shiitake fleur de sel
• Pepper

Preparation steps

1. Preheat the oven to 220°C.
2. Cook the andouille for 20 minutes in simmering unsalted water.
3. Drain it.
4. Wash the leeks, remove a large part of the green (do not throw away the green: reserve for a broth or soup) and cut into slices. Rinse the leek thoroughly. Melt the butter in a pan. Add the leeks, salt and pepper and cook over low heat, covered, for 20 minutes.
5. Roll out the puff pastry and cut out 4 circles of 15 centimeters in diameter. Cook them for 9 minutes between 2 oven trays to prevent them from swelling.
6. Poach the eggs carefully in a pan of simmering, salted water with the white vinegar. Allow 4 minutes of cooking.
7. Distribute the leek fondue over the four pre-cooked doughs in the oven and then arrange the thinnest possible slices of Val d'Ajol andouille sausage (around 0.5 centimeters) in a rosette on top of this leek fondue.
8. Delicately place the poached eggs on these little tarts.
9. Season with rapeseed oil, balsamic, shiitake fleur de sel and a light pinch of pepper. Arrange the flat-leaf parsley on the tartlets.

Accompaniement

• Salad

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