Page 332 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Pâté Pithivier

MAKES 1
(12- /30.5- )

, , (
103). But I hoped that a little false advertising would get you excited
about the whole “chicken-liver-pâté” aspect of this dish. This is
scrumptious. If you love a smooth French pâté, you’ll adore this tart.
Not only is it delicious, but by making the pâté yourself, you’ll be

getting some seriously great pâté on the cheap. It’s delicious (and
high in iron), and there’s nothing better than puff and pâté!

FOR THE CRUST

Traditional Puff Pastry (page
25) ¼ batch
FOR THE PÂTÉ

fresh chicken livers (ask
your butcher if you can’t find ¼ pound 115 g
them in the grocery case)
small sweet yellow onion, 1
thinly sliced

garlic, minced 1 clove
thyme leaves ½ teaspoon 1 g

cognac 1 tablespoon 15 ml
unsalted butter ½ cup 115 g

salt and pepper to taste
FOR THE ASSEMBLY

firm Bosc pear, peel on, 1
cored and thinly sliced
egg wash (1 egg whisked with 2 tablespoons/30 ml water)

large-flaked fleur de sel (sea 2 tablespoons 30 g
salt), for sprinkling

Procedure for the crust

Divide the dough in half and roll each piece into a 12-inch (30.5-
cm) round. Dock one of the rounds and refrigerate both pieces for