A NEW TAKE ON TRADITION
Tart with pâté and nuts
This culinary proposal combines a desire for culinary experimentation and respect for tradition. It is perfect for a first date, a weekend get-together with friends or a family dinner. There are so many possibilities!
MAIN COURSE
Tart with pâté and nuts
The tart can be served both hot and cold. It is worth serving it with home-made garlic sauce.
Ingredients
- 1 packaging ZM Pekpol Kurpiowskie Specjały pâté
- handful walnuts
- 500 g wheat flour
- 250 g cold butter
- 100 g cold water
- 2 tablespoons salt
- parsley leaves for decoration
- oil to grease the cake tin
Preparation
Combine the flour, cold butter, and salt, then knead the dough quickly (do not knead for too long so as not to overheat the ingredients). Wrap the whole thing in cling film and refrigerate for 30 minutes.
Grind the pâté in a bowl with a fork and add the coarsely chopped nuts. Grease a cake tin with oil, roll out the dough to a thickness of 5 mm, line the tin with pastry. Then add pâté. Cut 1 cm wide and 5 mm thick strips from the remaining dough and arrange them on the pâté to form a grid. Bake for 20-25 minutes at 190°C. After removing from the oven, sprinkle the tart with fresh parsley.