Thin Fig and Foie Gras Tarts

Ingredients

• Balsamic Reduction

  • 1/2 cup (125 ml) balsamic vinegar
  • 1/2 teaspoon (2.5 ml) sugar

• Onion Purée

  • 2 onions, chopped
  • 1/4 cup (60 ml) butter
  • salt and pepper
  • 1/4 cup (60 ml) chicken broth

• Tarts

  • 200 g puff pastry (half a 411 g package)
  • 1 egg, beaten
  • 3 fresh figs, cut into 18 slices
  • 1 piece 125 g (4-cm or 1 1/2-inch diameter) duck torchon-style foie gras
  • 2 cup (500 ml) mesclun
  • salt and pepper