Page 333 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

20 minutes.

Procedure for the pâté
1
. In a very large saucepan, combine the livers, onion, garlic, thyme,

and
½ cup (120 ml) water. Simmer for 5 minutes, or until the livers are
no longer pink. Take the saucepan from the heat, add the cognac,
and let
it sit, covered, for 5 minutes.

2
. Using a slotted spoon, transfer the contents of the saucepan to the
bowl of a food processor; discard the liquid. With the processor
running, add the butter, a few small pieces at a time, until a smooth

paste forms. Add salt and pepper to taste. Transfer the pâté to a
bowl, cover it with plastic wrap, and refrigerate it until cool.

Assembly
1
. Preheat the oven to 375°F (190°C) and line a baking sheet with
parchment.

2
. Place the docked round of dough on the prepared baking sheet
and brush it with the egg wash. Spread the pâté over the dough

with a small offset spatula, leaving a 1-inch (2.5-cm) border all
around. Cover the pâté with a single layer of the pear slices.
3
. Place the second round of dough on top and press down on the

edges to seal the rounds together. With a paring knife, score
decorative designs on the top of the dough, being careful not to cut
all the way through. (I like to etch the guest of honor’s initials on top
—a little pâté monogram never hurt anyone.) Brush the top of the
pastry with egg wash and sprinkle it with sea salt.

4
. Bake the pastry for 45 minutes, or until the crust turns a deep
golden brown and the edges puff. Cut it into thin wedges and serve