John Myers
Ingredients for 4 servings:
- 200 g wheat flour type 405
- 100 g butter
- 1 egg(s)
- 25 ml milk
- 4 g salt
- Butter for the mold
- 150 g spread (pork and goose rillettes)
- 250 g tomatoes
- 1 bunch of spring onions (winter hedge onions)
- 1 onion(s)
- 3 eggs
- 50 ml cream
- 25 ml mineral water
- 1 g ground pepper
- 1 g marjoram, shredded
- 1 pinch of nutmeg
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes
Tart with goose meat rillettes, tomatoes, onions and winter onions
Knead the flour, butter, egg, milk, and salt into a shortcrust pastry. Shape the dough into a ball, wrap it in cling film, and let it rest in the refrigerator for about 30 minutes. Then line a buttered tart pan (or round springform pan for cakes) with it, about 0.5 cm thick (use up all the dough), including the edges. It’s a matter of preference whether you pre-bake this pastry or bake the whole tart at once; in the latter case, ensure there is sufficient bottom heat. Spread the pastry with rillettes, about 0.5 cm thick or to your liking. Make a scrambled egg mixture from the eggs, cream, and mineral water. Season with salt and nutmeg. Pour into the pan and top with sliced onions, winter onion pieces, and tomato slices. Season with pepper and sprinkle with marjoram. Bake in a preheated oven at 200°C (top/bottom heat) for approximately 30 minutes. This makes 4 regular slices or 12 appetizer pieces.
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