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MONTREAL TOUTIERE WITH OLIVE OIL CRUST

A LITTLE HISTORY AND A NEW TWIST

 

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 Tourti
ère 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


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