Deconstructed Himmel und Erde Tartlets

Prepare the Tartlets

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Unroll the puff pastry sheet. Cut into 6 equal squares or circles. Place onto the prepared baking sheet.
3. Score a border within each pastry shape, about 1cm from the edge, being careful not to cut all the way through.
4. Prick the center of each pastry with a fork.
5. Brush the borders with the beaten egg yolk. Bake for 15-20 minutes, or until puffed and golden brown.

Prepare the Filling

1. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
2. Mash the potatoes with butter, warmed milk, salt, and white pepper until smooth and creamy. Stir in half of the applesauce.
3. In a separate pan, crumble the blood sausage (or vegetarian alternative) and cook over medium heat until browned and slightly crispy. Drain excess fat.
4. In a small saucepan, heat the vegetable oil over medium heat. Add the sliced shallots and fry until golden brown and crispy. Drain on paper towels.

Assembly

1. Gently press down the puffed center of the baked tartlets.
2. Spoon a generous amount of the potato-apple mixture into the center of each tartlet.
3. Top with the crumbled blood sausage.
4. Garnish with the crispy fried shallots.
5. Serve immediately, optionally with a dollop of the remaining applesauce on the side.