Tourte Lorraine

Ingredients

• For the marinade
• 250 ml Vin Gris de Lorraine or dry Riesling
• 3 shallots, finely sliced
• 1 small bunch flat-leaf parsley
• 2 sprigs thyme
• 1 bay leaf
• 1 splash Mirabelle eau-de-vie, optional
• For the filling
• 300 g pork loin, cut into thin strips
• 300 g veal escalope, cut into thin strips
• 1 tsp fine salt
• 1 tsp black pepper, freshly ground
• For the custard
• 3 egg yolks
• 200 ml crème fraîche
• 100 ml reserved marinade, strained
• For the pastry
• 500 g pâte brisée, enough for base, sides and lid of a 22–24 cm deep-sided tourte mould
• 1 tbsp Dijon mustard, optional, brushed on base pastry before filling

Method

1. 1
   Combine the pork loin and veal escalope strips in a deep bowl with the white wine, finely sliced shallots, parsley, thyme, bay leaf, salt, pepper, and Mirabelle eau-de-vie if using. Cover and refrigerate for 24 hours. The meat is ready when it has absorbed the wine colour and the shallots have softened fully.
2. 2
   Drain the marinated meat, reserving the liquid. Strain 100 ml of the marinade and set aside for the custard. Pat the meat strips lightly dry. Divide the pâte brisée into two pieces, one slightly larger for the base. Roll the larger piece to line the tourte mould — a deep-sided, straight-walled tin of 22–24 cm diameter — allowing the pastry to come fully up the sides without thin patches. If using mustard, brush a thin layer over the base pastry. Layer the meat strips evenly into the case. The lining is correct when the pastry holds its shape cleanly against the tin wall with no slumping.
3. 3
   Roll the second piece of pâte brisée to form the lid. Lay it over the filled case and crimp the edges firmly to seal. Cut two small chimneys in the lid and hold each open with a tight roll of foil or parchment. This is where the tourte lives or dies: without a proper seal and open chimneys, steam pressure will lift the lid and the custard, poured later, will have nowhere to enter. The seal is sound when no gap remains between lid and side pastry at the crimp.
4. 4
   Place the tourte in an oven preheated to 200 °C and bake for 15 minutes to set and firm the pastry. The surface should be dry to the touch and beginning to colour at the edges.
5. 5
   Reduce the oven to 170 °C and bake for a further 35–40 minutes. Meanwhile, whisk together the 3 egg yolks, 200 ml crème fraîche, and 100 ml strained marinade; season and warm the mixture gently — it must be warm, not hot, when poured. Fifteen minutes before the end of baking, use a small funnel to pour the custard carefully through the chimneys, filling the space between the meat and the lid without flooding. The custard is correctly set when the tourte, shaken gently, shows only the faintest tremor at the centre.
6. 6
   Remove from the oven and rest the tourte, unmoulded, for 15–20 minutes before cutting. The rest is complete when the cut edge of a wedge holds its shape and the custard does not run.