Warm Pate Tart Recipe

Summary

Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings24
CuisineCourse
MethodSpeciality
Main IngredientInterest Group

Ingredients

 9 inch unbaked pie shells2
 Eggs5
 Canned liver pate28 1⁄2 Ounce (6 Cans, 4 3/4 Ounce Each)
 Onion3⁄4 Cup (12 tbs), chopped
 Garlic4 Clove (20 gm), crushed
 Dry bread crumbs1⁄2 Cup (8 tbs) (Packaged)
 Ground nutmeg1 Pinch (As Needed)
 Butter/Margarine2 Tablespoon (1/4 Stick)
 Heavy cream2 Cup (32 tbs)
 Salt1⁄2 Teaspoon
 Ground red pepper1 Dash
 Parmesan cheese2⁄3 Cup (10.67 tbs), grated
 Dry sherry1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 256 Calories from Fat 169

% Daily Value*

Total Fat 19 g29.1%

Saturated Fat 9 g45.1%

Trans Fat 0 g

Cholesterol 207.7 mg69.2%

Sodium 330.6 mg13.8%

Total Carbohydrates 13 g4.4%

Dietary Fiber 0.46 g1.9%

Sugars 0.4 g

Protein 8 g16%

Vitamin A 12.7% Vitamin C 6.9%

Calcium 6.1% Iron 19.8%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Prepare pie shells well in advance and refrigerate until use.
2. Keep a small bowl and large bowl ready; separate 1 egg and place white in small bowl and yolk in the larger one.
3. Beat the egg white and brush over the pie shell.
4. Preheat oven to 375 degrees Fahrenheit.

MAKING
5. In a large bowl, mix pate, 1/2 cup onion, the garlic, bread crumbs and 1/2 teaspoon nutmeg until well combined.
6. Spoon the pate mixture into the prepared pie shell and spread evenly.
7. In a small skillet, heat butter and sauté remaining 1/4 cup onion for about 2 minutes until lightly golden; keep aside.
8. To the egg yolk in the large bowl, add remaining 4 eggs and beat with cream, salt, red pepper and dash nutmeg until well combined but not frothy.
9. Add sautéed onion, cheese and sherry too the beaten egg mixture.
10. Pour half of the onion egg mixture over pate in each pie shell.
11. Place the pate tarts in the oven and bake for 35 to 40 minutes until a knife inserted 1 inch from edge comes out clean.
12. Let the pate tart cool over wire rack for about 1 hour.

SERVING
13. Cut each tart into 12 wedges and serve warm.

TIPS
Making the dish in advance will make the dish more flavorful.
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