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Pork and Chicken Liver Pâte Tarts a Starter Course

Nimes-based chef Anne Challier adapts her recipe for pâte with pork and chicken liver pâte (pâté fois de volaille) to create a savoury pastry tart. Here is the recipe for the meat filling. Use a muffin pan as your shape, make the pastry dough recipe (below) and fill with the pâte mixture before baking. Prepare these tarts in advance, and warm slightly just before serving.

As shown in her photo, you can serve the tartlets on a bed of seasonal vegetables such as turnips, carrots and beets or in the summer months, greens and fresh tomatoes. This recipe is also excellent for picnics or an apéritif dînatoire – cocktails with lots of nibbles.


Petit Pâté Tarts Pastry Recipe

Pastry Dough for Petit Pâte Tarts

Pastry dough is not difficult to make, but if you prefer you can skip this step and buy the dough.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Appetizer
Cuisine French, Provencal
Servings 6 people


  • 125 g (4oz) Plain Flour
  • pinch of Salt
  • 55 g (2oz) Sunflower oil
  • 30-45 ml (2-3tbsp) cold water
  • 1 Egg Yolk


  • Put the flour and salt in a large bowl and add the oil and water.
  • Use your fingertips to rub the oil and water into the flour. If it’s too dry, add water. Make into a ball
  • Wrap the dough in clingfilm and chill for 10-15 minutes before using.
  • Pre-heat the oven to 180°C (350 F).
  • Remove the plastic wrap and rollout the dough, cut into rounds.
  • Using a cupcake (muffin) pan. Put one round of at the bottom of each on, then one ball of meat mixture and cover with an other dough round.
  • Brush the top of each with egg yolk.
  • Bake for about 45 minutes until golden brown.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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