Lightly dust a workbench with flour and roll out the puff pastry to a thickness of 5mm. Cut out 4 square cases
Place a square pastry cutter
Pre-heat the oven to 200°C. Lightly spray another baking tray with water and transfer the Lyonnaise tarts onto it. Bake in the oven for 8 minutes or until the pastry is crisp and golden. While the tarts are baking, finish cooking the sweetbreads.
Warm the sauce Soubise over a gentle heat. Heat the vegetable oil in a heavy-based cast-iron pan. Lightly season the sweetbreads with salt and freshly ground pepper, place in the pan and fry for 2 - 3 minutes until browned. Turn, and cook the other side. Add the whole butter, garlic and thyme to the pan and baste the sweetbreads with the butter for a further 2 minutes. The outside of the sweetbreads should be browned and crisp while the inside should remain moist and creamy. Remove the sweetbreads from the pan and keep warm.
© 2005 Liam Tomlin. All rights reserved.