How To Make Pear Pate Tartine

Serves: 2

Preparation time: overnight

Cooking time: 2 ½ hours

Ingredients needed to make Pear Pate Tartine:

For the pate maison:

• 1 lb lean pork
• 1 lb chicken livers
• 1 tbsp Italian sausage meat
• 10 bacon slices
• 1 tbsp parsley, finely chopped
• 1 tbsp chives, chopped
• 2 tbsp dry sherry
• 2 tbsp brandy
• ½ tsp ground cinnamon
• 1 tbsp freshly ground black pepper
• 1 tsp salt
• ½ tsp ground ginger

For the tartine:

• A fresh baguette
• Soft mild brie cheese
• A ripe and sweet pear, halved and sliced
• Pate maison, as required

Cooking instructions for Pear Pate Tartine:

• To make the pate, dump the pork, sausage meat as well as the chicken livers in a meat grinder and pulse twice until they are ground thoroughly.
• Add rest of its ingredients and pulse further until well combined into the ground meat.
• Arrange most of the bacon slices across a 9’’x5’’3’’ loaf pan and scoop out the mixture into it.
• Arrange remaining bacon slices on top of the ground meat and place it in a large vessel, filled with water, so that it rises halfway across the sides of the pan.
• Place in a preheated oven and bake for about 2 ½ hours at 350 degrees F.
• Remove from the oven and wrap a sheet of aluminum foil on top and place a heavy brick or any other weight over it.
• Set aside likewise in the fridge to set.
• Remove from the fridge and allow to cool until it rises up to room temperature.
• Slice a French baguette lengthwise into two equal halves.
• Spread few tbsp of the pate across the crustier side of each half of the baguette and top it up with another layer of mild brie cheese.
• Place the pear slices on top of the brie cheese layer and serve right away.

Image credit: Wikimedia Commons 

Last Updated on March 20, 2013 by