This is from French Tarts 50 Savory and Sweet Recipes by Linda Dannenberg.  (See Kay Hartman's review of this book.) Kay says Ms. Dannenberg "suggests serving this tart with an Alsatian Sylvaner which is a very good food and wine pairing."
 
 

For the Tart:

• One 10-1/2-inch Pâte Feuilletée Rapide shell [recipe below], unbaked, or 4 sheets commercial puff pastry and 1 11-inch circle of dough to cover

• 1 1/2 pounds pork loin, cut into very thin julienne strips, about 1 1/2 inches long

• 1/4 cup curly parsley, finely chopped
• 2 tablespoons minced onion
• 2 tablespoons minced shallot
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon light olive or vegetable oil
• 1/2 cup Riesling or other dry white wine
• 1 large egg, beaten with 1 teaspoon water, for glaze

For the Cream:

• 3 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

To make the tart:

Combine the pork, parsley, onion, shallot, salt, pepper, oil, and wine in a medium mixing bowl.  Stir well with a wooden spoon, then cover with plastic wrap and refrigerate a minimum of 4 hours or even overnight.

Preheat the oven to 400 degrees F.

Fill the tart shell with the marinated meat mixture.  Brush the edge of the bottom crust with some of the egg glaze.  Cover the tart with the circle of dough and press the edges of the two crusts together firmly to seal, or crimp with a fork.

Cut a 1/2-inch hole in the center of the top crust with a sharp knife for the cheminée, or chimney, that will ventilate the tart.  Make the cheminée by doubling over a 6-inch piece of aluminum foil, then folding up the open horizontal edge about half an inch and rolling the foil into a 1/2-inch-wide cigar.  Insert it into the hole in the center of the crust.  Score the crust lightly with a crosshatch (#) design, being careful not to cut through the dough.  Brush the top with the remaining egg glaze and set on the middle rack of the oven.  Reduce the temperature to 350 degrees F and bake 55 minutes.
 

To make the cream:

In a small mixing bowl, combine the eggs, cream, salt, and pepper and beat lightly.  Using a funnel or small pitcher, pour the cream mixture carefully down the cheminée, letting the mixture flow into the tart little by little.  Continue baking another 25 minutes, until the tart is deep golden brown and the egg-and-cream filling has set.  Remove to a wire rack and let rest for 10 minutes. Serve warm with a sald and, as Chef Renard suggests, a traditional Alsatian Sylvanner white wine.  Serves 6
 

Pâte Feuilletée Rapide (Quick Puff Pastry)
 

• 2 cups all-purpose flour
• 1/2 cup cake flour
• 1 teaspoon salt
• 6 tablespoons cold milk
• 6 tablespoons ice water

• 1/2 pound (2 sticks) plus 4 tablespoons unsalted butter, cut into bits and chilled

Combine the flours and salt in the bowl of a food processor.  Add the 4 tablespoons of butter to the flours.  Process for 8 seconds.  Add the milk and the water and pulse about 10 times, until the mixture forms large "crumbs".  Remove from the processsor and knead for a few seconds between your palms to form the dough into a ball.  The dough should be soft and satiny, but not sticky.  If the dough is sticky, dust your palms with flour and work it gently into the dough.  Wrap the dough in plastic wrap and refrigerate for 1 hour.

The dough can be rolled out for the first time after it has chilled for at least an hour, but it can be chilled for up to 2 hours.  Fifteen minutes before rolling out the dough, remove the 1/2 pound of butter from the refrigerator and set aside.  Working with a floured rolling pin on a lightly floured work surface, ideally marble, roll out the dough into a rectangular shape about 7 inches wide and 15 inches long. Sprinkle half of the butter bits over two thirds the surface of the dough, working lengthwise, leaving a 1/2-inch border bare around the edges.  Fold the unbuttered third over the center third of the dough, then fold the final third over the other two.  Press down all open edges to seal the package like an envelope, with the sealed sides to your right and left.  Turn the package ninety degrees so that the sealed sides are now on the top and bottom.  Lightly re-flour the working surface and the rolling pin, and roll the dough out again to a 7 x 15-inch rectangle.  Sprinkle the remaining butter over two thirds the surface, and fold again as before, the bare third over the center, the final third over that.  Seal the edges, wrap snugly in plastic wrap, and chill for 1 hour.

Place the dough on a lightly floured work surface with the sealed sides on the top and bottom.  Roll out the dough to three times its original size.  Fold it in thirds like a letter, gently press it down with the rolling pin, then turn it ninety degrees.  Re-flour the rolling pin and the work surface if necessary and roll the dough out again to three times its original size.  Fold the dough in thirds, press it lightly with a rolling pin, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour, or up to 2 days.  It i