Rillons and Rillettes de Tours Tart (Daniel Rouballay)next
Ingredients for 6 people
- 250 g of pâte brisée
- 200 g of rillons, cut into smaller pieces
- 150 g of rillettes de Tours
- 40 cl of double cream
- 3 eggs
- Salt and pepper
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Preheat your oven to 200°C.
Roll out the pâte brisée to a thickness of 2.5 mm.
Butter or line a 25cm diameter tart pan and then transfer the rolled pastry dough into it.
Evenly distribute the chopped up rillons and dollops of rillettes de Tours in the pastry shell.
Mix together the eggs, cream, salt and pepper in a bowl and then gently pour into the tart pan.
Sprinkle with parsley.
Cook in the oven for 30 minutes.
Serve warm, accompanied by a green salad.
by Daniel Rouballay