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(Photo: Roberto Caruso)
Christmas Eve is the perfect time for a raucous family party. We've updated a traditional French Canadian dish to help you get the festivities started.
1/3 cup unsalted butter
1/3 cup shortening
1/3 cup water
3 cups all-purpose flour
1 tsp salt
2 eggs
1 large white potato, peeled, about 300 g
500 g ground pork
1 medium onion, finely chopped
1 garlic clove, minced
2 tsp Dijon mustard
1/2 tsp dried thyme leaves
1/2 tsp dried sage
1/2 tsp salt
1/8 tsp ground cloves
1 tbsp water
MELT butter with shortening and water in a small saucepan set over high. Stir and let cool slightly.
STIR flour with salt in a large bowl. Beat 1 egg with white from second egg in a small bowl. (Reserve yolk for egg wash.) Stir beaten eggs into flour mixture along with warm butter mixture. Using your hands, knead dough just until it comes together. Remove about one-third of dough and shape into a small log. Shape remaining dough into a larger log. Wrap both with plastic wrap. Refrigerate at least 1 hour.
CUT potato into bite-sized pieces and cover with water in a small saucepan. Bring to a boil and cook until very tender, 10 to 12 min. Drain, then mash.
HEAT a large frying pan over medium- high. Add pork, onion and garlic. Cook, stirring often, until pork is no longer pink, about 5 min. Stir in Dijon, thyme, sage, salt and cloves. Season with fresh pepper. Stir in potato and cook until liquid is absorbed, about 2 more min. Transfer to a bowl and refrigerate until completely cool, about 30 min.
PREHEAT oven to 375F. Line a rimmed baking sheet with parchment. Dust counter and rolling pin with flour. Roll smaller log into a 6 × 12-in. rectangle. Pastry may look marbled. Transfer to prepared sheet. Roll larger log into a 8 × 15-in. rectangle. Fill and decorate tart according to directions (below).
BAKE in centre of oven until pastry is golden and filling is bubbly, 40 to 45 min. Transfer to a rack. Let stand 10 min before serving.
Delicious served with our buttered root vegetables recipe and tomato-thyme chutney recipe.
Calories 620, Protein 25g, Carbohydrates 50g, Fat 35g, Fibre 3g, Sodium 635mg.
Tourtière tart how-to
1. Mound chilled filling along the centre of of smaller pastry rectangle, leaving a 3/4-in. border around the edges. Lay larger piece of pastry on top of filling, pressing edges together.
2. Trim and straighten edges with a paring knife. Press the tines of a fork around the edges to crimp.
3. Beat egg yolk with 1 tbsp water. Brush egg wash all over pastry. Cut 4 slits on the top of the pastry.
4. Gather remaining dough and roll out to 1/4-in. thick. Use cookie cutters or a paring knife to cut out different shapes and designs. Place on top of pastry, then brush with remaining egg wash.
Need more holiday inspo? Here are our absolute best recipes for roast turkey; our recipe for a classic tourtière and every Christmas cookie recipe you'll ever need.
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