MONTREAL TOURTIÈRE WITH OLIVE OIL CRUST

A LITTLE HISTORY AND A NEW TWIST

TOURTIERE

Tourtière can be traced back four centuries. Québécois settlers attended midnight mass on Christmas Eve and celebrated afterwards with réveillon, a late-night feast fit for a king.

Religious service or not, the meat pie tradition is practiced throughout Québec. Everyone has a special family recipe. Tourtière in Montreal is made with ground pork alone. And it's our pick. Water is added to the pork, then cinnamon, nutmeg and cloves.

And finally there are the condiments! Ketchup is always a sentimental go-to. But we suggest you make a selection of our oils and balsamics and have them on hand at the dinner table to test the tried and true and make your Tourtière anew! Does a drizzle of Wild Mushroom Sage, Cranberry Pear, Neapolitan Herb, Roasted Garlic, Black Mission Fig, Blackberry Ginger, Herbes de Provence or Blood Orange tempt you?

CLASSIC MONTREAL TOURTIÈRE RECIPE SERVES: 6 to 8 INGREDIENTS: 2 pounds finely ground 100% pork (on the fatty side)
1 large potato, minced or grated
1 large onion, minced or grated
1 clove garlic, minced or grated
1/4 tsp nutmeg
1/2 cup water
1/2 tsp dried thyme (or savoury)
1/2 tsp ground sage
1/2 tsp ground black pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1 egg Two 9" pie crusts (see olive oil recipe below or in a pinch use store bought)
CONDIMENTS WITH A TWIST: Maple Dark Balsamic, Cinnamon Pear Dark Balsamic, Rosemary Olive Oil, Wild Mushroom Sage Olive Oil, Cranberry Pear Balsamic, Black Mission Fig Balsamic

DIRECTIONS:
Preheat oven to 425 degrees. In a saucepan, combine pork, potatoes, onion, garlic, water and spices. Cook over medium-high heat until mixture begins to boil. Reduce heat to low and simmer stirring occasionally until meat is cooked and water and fat are reduced -- about 90 minutes. Cool the mixture then spoon into the pie crust. Place top crust on top of pie and pinch edges to seal. Whisk egg, then brush liberally on top crust. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. Bake in preheated oven for 20 minutes, remove foil and return to oven. Bake for an additional 15 to 20 minutes until golden brown. Let cool 10 minutes before slicing. Serve with a selection of infused oils and balsamics then drizzle to taste. OR your favourite ketchup!

OLIVE OIL CRUST

INGREDIENTS:
2 cups all-purpose flour
Pinch of salt
1⁄2 cup fresh extra virgin olive oil
1/4 -1/3 cup cold water (not more than is needed)

DIRECTIONS:
In a large bowl add flour and salt. Mix with whisk then add olive oil. Use fork or your fingertips to blend oil and flour until you have a mixture that resembles coarse breadcrumbs with no large lumps. Try to work quickly so that it does not become greasy. Using a knife, stir in just enough of the cold water to bind the dough together. Wrap the dough in clingfilm and chill for 10-15 minutes before rolling out.

Sign Up For Our Foodie Newsletter

Be part of our foodie community to receive our trending recipes, latest harvests and special deals...

MONTREAL TOURTIÈRE WITH OLIVE OIL CRUST

+MENU

Sign Up For Our Foodie Newsletter

GO TO:

OF INTEREST:

MONTREAL TOURTIÈRE WITH OLIVE OIL CRUST

+MENU

Sign Up For Our Foodie Newsletter

GO TO:

OF INTEREST:

Social