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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:
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.
Pâte Feuilletée Rapide (Quick Puff Pastry)
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