PULLED PORK AND RICH BECHAMEL IN A TART

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.

Ingredients

Instructions

 
  • 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.
   

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *