Burgundy Tart

By corlear

Tourte Bourguignonne (S. F.)

This is one of the traditional dishes of Burgundy. In Lower Burgundy especially, it always used to be included on the menu ior marriage and patron saint’s day feasts. It may be eaten hot or cold.

Ingredients

• 1/2 lb flour
• 3/4 lb butter
• 1/2 oz salt
• 12 oz water
• 1 lb fresh pork fat
• 1 lb lean veal
• salt
• pepper
• 2 crushed cloves of garlic
• 1 chopped onion
• 1 tbsp chopped parsley
• 1 small glass cognac
• beaten egg

Preparation

Step 1

At least 2 hr. in advance, prepare a paste with 1 1/2 lb. flour, 3/4 lb. butter, 1/2 oz. salt, and about 12 oz. water. Let stand in a cool place.

Dice 1 lb. fresh pork fat and 1 lb. lean veal. Chop them and add salt, pepper, spices, 2 crushed cloves of garlic, 1 chopped onion, 1 tbsp. chopped parsley, and 1 small glass cognac. This mincemeat does not have to be very fine.

Choose a baking pan large enough to hold the tart. Divide the paste into 2 equal parts. Roll 1 part out into a crust, place it in the pan, and fill it with the mincemeat rolled into balls the size of a small egg, leaving a little space between each. Lightly moisten the edges of the crust. Roll out the other part of the paste, place it over the meat balls, seal the 2 crusts together, and pinch the edges all around. Brush with beaten egg, streak with a fork, cut a hole in the center to let the steam escape, and bake about 3/4 hr. in a medium oven.