TOURTE LORRAINE AUTHENTIC RECIPE | TASTEATLAS
Provided by: TasteAtlas
Prep time: 35 minutes
Cook time: 1 hours
Yield: 8 servings
|2 sheets of puff pastry|
|1 l dry white wine|
|250 g beef|
|250 g pork|
|1 egg, for top coat|
|1/2 cup cream|
|1 bunch parsley leaves|
|1 bay leaf|
- At least one day before preparing the tourte Lorraine, cut veal and pork into small cubes or ask your butcher to do it. Add salt and pepper. Wash and dry the parsley and cut it in half. Cut the onions and the shallots into 2 to 4 pieces and add one bay leaf. Add to the meat, mix with your hands and add the white wine – it must cover the mixture. Pack the mixture in a plastic bag and put it into a refrigerator. If possible, repeat mixing once or twice.
- The next day, remove the meat mixture from the refrigerator, remove parsley, bay leaf, shallots and onions and drain well. Preheat the oven to 280˚C. Prepare two rounds of dough: place your first sheet of puff pastry over the mold so that it overflows at least 3 to 4 centimeters. Set the surplus aside. Place the drained meat mixture on top of the puff pastry so it covers the bottom. Sprinkle the meat with a handful of flour and place the second sheet of puff pastry over it. Make a small hole in the middle. Whisk one egg and glue the edges of the top and the bottom layer of the puff pastry, then brush the top of the tourte with the remaining whisked egg.
- Roll the surplus of the dough (6 x 2 centimeters) from the first sheet of puff pastry to a form or a snail and place it over a hole in the middle of the top layer as a lid. Reduce the temperature to 210 ˚C and bake for 30 minutes.
- In the meantime, prepare the custard: whisk 5 eggs with the rest of the eggs used for brushing the top of the tourte and the cream. Add salt and pepper. In the over, the dough will start to rise and get color. Prepare a funnel, remove the pie from the oven, remove the dough lid from the middle and pour in the custard through the hole using the funnel. Return the tourte back to the oven and bake for another 30 minutes.
THE ULTIMATE QUICHE LORRAINE – MY PARISIAN KITCHEN
Provided by: Florence RICHOMME
Prep time: 20 minutes
Cook time: 40 minutes
|200 gr plain flour|
|100 gr cold butter|
|2 gr salt|
|25 cl cream|
|20 cl whole milk|
|250 gr bacon (preferably smoked, cubed)|
|1 pinch nutmeg (optional)|
- If you do not use a ready-made pastry, start by preparing it. Follow the steps in the recipe explained step by step in photo using this link (using the quantities given here, thus flour and butter quantities are different, no sugar of course. As for water, add water a little at a time until you have the perfect texture for your dough). Sift flour and salt together. Rub in butter until you have a soft breadcrumb texture. Add water until you get a nice dough.
- Let it rest in the refrigerator for at least 30 min.
- Preheat oven to 350°F/180°C.
- Roll out the dough and drape it over your mold coverd with parchment paper (or greased if you prefer). Gently push the dough down into the mold and help it fit to the shape of the mold (on the bottom and all around the side of the mold). Lightly prick the bottom of the crust with a fork. Pour over another parchment paper (or foiand fill in with dry beans, rice, cores or any “cooking pie weights” that will make the parchment paper stick to the pie crust.
- Blind bake (pre-bakin the oven for 10 min.
- Meanwhile prepare the filling. In a large bowl, vigorously beat with a fork the 5 eggs, just as you would do for an omelet. Add cream and milk and beat again. At this stage you may want to add nutmeg.
- Remove the pie weights and let the pie crust cool a bit. Put all over the dough bacon cubes, then pour over the egg-cream-milk batter.
- Bake in the oven for 30 minutes at 350°F/180 °C (or 40 minutes if you have skipped the pre-bake step).
- Allow to cool slightly before serving.