Lorraine pâté

• For 6 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Pâté Dough
  • All-purpose flour : 2 cups
  • Unsalted butter (cold, cut into small pieces) : 1 cup
  • Salt : 1/2 tsp tsp
  • Ice water : 1/4 cup cup
• Filling
  • Bacon (cooked and crumbled) : 8 slices
  • Onion (finely chopped) : 1 medium-sized
  • Swiss cheese (grated) : 1 cup
  • Eggs : 3 large
  • Heavy cream : 1 cup
  • Salt : 1/2 tsp tsp
  • Black pepper : 1/4 tsp tsp
  • Nutmeg : 1/4 tsp tsp

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Steps

• Mix the flour and salt in a large bowl. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
• Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F (190°C).
• Roll out the chilled dough on a lightly floured surface to fit a 9-inch (23 cm) tart pan. Press the dough into the pan and trim any excess.
• In a skillet, cook the bacon until crispy. Remove the bacon from the skillet and crumble it into small pieces.
• In the same skillet, sauté the chopped onion until translucent. Remove from heat and let it cool.
• In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
• Spread the crumbled bacon, sautéed onion, and grated Swiss cheese evenly over the tart shell.
• Pour the egg mixture over the filling ingredients.
• Bake in the preheated oven for 40-45 minutes, or until the filling is set and the crust is golden brown.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure the butter for the dough is cold to achieve a flaky texture.
• You can prepare the pâté dough in advance and refrigerate it overnight.
• Serve the Lorraine pâté warm or at room temperature.

Information

• Lorraine pâté is a classic French dish that combines a buttery crust with a savory filling of bacon, onions, and Swiss cheese.
• This recipe can be served as an appetizer or a main course, accompanied by a fresh salad.