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 summer months greens and fresh tomatoes. This recipe is also an excellent choice for picnics or an apéritif dînatoire – cocktails with lots of nibbles.