Pate Tart

Western.Chefs's picture

Jan. 24, 2012

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
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 909Calories from Fat 564

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 31 g155%

Trans Fat 0 g

Cholesterol

Sodium 1142 mg47.58%

Total Carbohydrates 51 g17%

Dietary Fiber %

Sugars

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet