AppetizerGuest PostProvencal RecipesTaste: Food & Drink

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.

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Petit Pâté Tarts Pastry Recipe
Pastry Dough for Petit Pâte Tarts
Print Recipe
Pastry dough is not difficult to make, but if you prefer you can skip this step and buy the dough.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 15 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 15 minutes
Petit Pâté Tarts Pastry Recipe
Pastry Dough for Petit Pâte Tarts
Print Recipe
Pastry dough is not difficult to make, but if you prefer you can skip this step and buy the dough.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 15 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
45 minutes 15 minutes
Ingredients
Servings: people
Instructions
  1. Put the flour and salt in a large bowl and add the oil and water.
  2. Use your fingertips to rub the oil and water into the flour. If it’s too dry, add water. Make into a ball
  3. Wrap the dough in clingfilm and chill for 10-15 minutes before using.
  4. Pre-heat the oven to 180°C (350 F).
  5. Remove the plastic wrap and rollout the dough, cut into rounds.
  6. 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.
  7. Brush the top of each with egg yolk.
  8. 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 was at six-months old, 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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