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
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- 1 serving savory pate brisee dough (click here to see the recipe) ,
- 400 gr pulled pork (click here to see the recipe) ,
- 300 gr bescamel (click here to see the recipe)
Instructions
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- 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.
