Pork and Egg Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Ingredients
for
4
- For the pastry
- 1.333 cups gluten-free all purpose flour (plus extra for dusting)
- 1 pinch salt
- ½ cup cold butter (diced)
- 1 egg (beaten)
- water (if needed)
- For the filling
- 2 cups Green beans (sliced)
- 2 Tbsps butter
- 4 shallots (sliced)
- ⅞ cup Crème fraiche
- ⅞ cup cream (48% fat)
- 3 eggs (beaten)
- 1 pinch grated Nutmeg
- 3 tsps chopped thyme
- salt
- peppers
- ½ cup Gruyere
- 2 ⅔ cups cooked pork fillets (cubed)
- To garnish
- thyme
Preparation steps
1.
For the pastry: put the flour and salt into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the egg and just enough water (if necessary) to form a dough. Shape into a ball and wrap in cling film. Chill for 30 minutes.
2.
Heat the oven to 200°C (180°C fan) 400°F gas 6. Grease a 25cm|10" flan dish or tin.
3.
Roll out the pastry on a lightly floured surface into a round to fit the tin. Line the base and sides of the tin with the pastry. Prick the base with a fork, then line the pastry case with baking paper and fill with baking beans or uncooked rice.
4.
Bake for 15 minutes. Remove the paper and beans and bake for a further 3 minutes.
5.
Reduce the oven temperature to 170°C (150° fan) 325°F gas 3.
6.
For the filling: cook the beans in pan of boiling salted water for 5 minutes until crisp-tender. Drain well. Reserve a few beans for the garnish.
7.
Heat the butter in a frying pan and cook the shallots until soft and translucent. Remove from the pan and put into a bowl with the green beans.
8.
Beat the creme fraiche, then slowly beat in the cream. Mix in the beaten eggs. Season with salt and pepper and add the nutmeg and thyme. Stir in the cheese.
9.
Place the flan tin on a baking tray. Arrange the pork and green bean mixture in the pastry case. Carefully pour the filling into the pastry case.
10.
Bake for 30-40 minutes, until just set. Arrange the reserved beans on top. Cool in the tin for 10 minutes before serving. Garnish with thyme.
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