Name: Warm Pate Tart
Yield: 6 - 8 servings
Ingredients: 1 9" Unbaked Pie Shell; 3 - 4x 3/4 ounce cans Liver Pate; 1/4 cup Minced Onions; 2 cloves Garlic (, crushed); 1 Tbsp Brandy; 1/4 tsp Nutmeg; 2 Eggs; 1 cup Heavy Cream; 1/2 tsp Salt; dash Nutmeg; dash Cayenne Pepper; 1 cup Swiss Cheese (, finely grated); 1/3 cup Parmesan Cheese

Warm Pate Tart

From the Victorian Christmas Dinner of the Manassas Gourmet Club

Servings

6 - 8servings

Servings

6 - 8servings

Ingredients

1 9" Unbaked Pie Shell
3 - 4x 3/4ounce cans Liver Pate
1/4cup Minced Onions
2cloves Garlic, crushed
1Tbsp Brandy
1/4tsp Nutmeg
2 Eggs
1cup Heavy Cream
1/2tsp Salt
dash Nutmeg
dash Cayenne Pepper
1cup Swiss Cheese, finely grated
1/3cup Parmesan cheese

Instructions

Prepare pie shell and refrigerate until ready to use. If using ready made, frozen shell, prick sides and bottom with a fork before baking
In medium bowl, combine pate, onion, garlic, brandy and 1/4 tsp nutmeg and mix well
Spread evenly over bottom of pie shell
In medium bowl, beat eggs, cream, salt, dash nutmeg, and cayenne until well mixed
Stir cheeses into egg mixture
Pour egg-cheese mixture over pate
Bake at 375 degrees for 40 - 45 minutes or until top is golden and firm when lightly presses with finger
Let cool in pan on rack about 30 minutes.
Serve warm, cutting into wedges