You are here

Pate Tart

Western.Chefs's picture
Ingredients
  9 inch pie shell 1 , unbaked
  Canned liver pate 14 1⁄4 Ounce (3 cans, 4 3/4 ounce size)
  Minced onion 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), crushed
  Ground nutmeg To Taste
  Eggs 2
  Heavy cream 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground red pepper 1 Dash
  Natural swiss cheese 1⁄4 Pound, finely grated (1 cup)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Prepare the pie shell. Refrigerate.
2. Preheat oven to 375F.

MAKING
3. In a medium size bowl, mix onion, pate, garlic and 1/4 teaspoon nutmeg. Mix.
4. Over bottom of pie shell, evenly spread the mixture.
5. In a medium bowl, add cream, egg, salt, dash nutmeg and red pepper.
7. Beat the mixture till it combines well but is not frothy.
8. Add cheese, stir well.
9. Pour the mixture into pie shell.
10. Place it in preheated oven and bake for 40 to 45 minutes or until top is golden and firm when pressed with fingertip.
11. On wire rack allow pie to cool for about 1 hour, and then cut into wedges.

SERVING
12. Serve pate tart warm.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Baked
Dish: 
Tart
Interest: 
Holiday, Party
Ingredient: 
Meat
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

Rate It

Your rating: None
4.267645
Average: 4.3 (17 votes)