ALSATIAN MEAT TART (TOURTE VOSGIENNE)

INGREDIENTS :
FOR THE TART

One 10-1/2-inch Pâte Feuilletée Rapide shell [recipe below], unbaked, or 4 sheets commercial puff pastry and 1 11-inch circle of dough to cover
< 1 1/2 pounds pork loin, cut into very thin julienne strips, about 1 1/2 inches long
1/4 cup curly parsley, finely chopped
2 tablespoons minced onion
2 tablespoons minced shallot
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon light olive or vegetable oil
1/2 cup Riesling or other dry white wine
1 large egg, beaten with 1 teaspoon water, for glaze

FOR THE CREAM

3 large eggs
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

TO MAKE THE TART

Combine the pork, parsley, onion, shallot, salt, pepper, oil, and wine in a medium mixing bowl.
Stir well with a wooden spoon, then cover with plastic wrap and refrigerate a minimum of 4 hours or even overnight.
Preheat the oven to 400 degrees F.
Fill the tart shell with the marinated meat mixture.
Brush the edge of the bottom crust with some of the egg glaze.
Cover the tart with the circle of dough and press the edges of the two crusts together firmly to seal, or crimp with a fork.
Cut a 1/2-inch hole in the center of the top crust with a sharp knife for the cheminée, or chimney, that will ventilate the tart.
Make the cheminée by doubling over a 6-inch piece of aluminum foil, then folding up the open horizontal edge about half an inch and rolling the foil into a 1/2-inch-wide cigar.
Insert it into the hole in the center of the crust.
Score the crust lightly with a crosshatch (#) design, being careful not to cut through the dough.
Brush the top with the remaining egg glaze and set on the middle rack of the oven.
Reduce the temperature to 350 degrees F and bake 55 minutes.

TO MAKE THE CREAM

In a small mixing bowl, combine the eggs, cream, salt, and pepper and beat lightly.
Using a funnel or small pitcher, pour the cream mixture carefully down the cheminée, letting the mixture flow into the tart little by little.
Continue baking another 25 minutes, until the tart is deep golden brown and the egg-and-cream filling has set.
Remove to a wire rack and let rest for 10 minutes.
Serve warm with a sald and, as Chef Renard suggests, a traditional Alsatian Sylvaner white wine.
Serves 6