Today’s recipe is a combination of 3 favorite recipes, 3 #coolartisan classics.
So we are talking about a salty tart filled with juicy pulled pork (the same thing I had put on these avocado pulled pork burger – click here to remember the recipe) and covered with plush bechamel.
- Open the savory pate brisee dough and place it on the tart pan.
- We do the "blind" baking according to the instructions.
- Then cover the tart shell with the pulled pork and follow up with the béchamel.
- Bake in a well preheated oven at 180 ° C for 40 minutes or until it gets a nice golden color.