This recipe is adapted from Burgundian chef Marc Meneau’s tourte de groins de porc, meaning tart of pigs’ snouts; pig’s feet are relatively easier to find. The tourte itself is spectacular, served warm or cold, with chutney and a winter greens salad.
Ingredients
Pastry
Method
Main
1.For pastry, sift flour and a pinch of salt onto a work surface, scatter with butter, then cut through butter and flour with a pastry scraper until roughly mixed. Make a well in centre, add 185ml iced water and mix with a pastry scraper until a dough forms. Divide pastry in two, wrap each piece in plastic wrap and refrigerate for 20 minutes to rest. Working with one piece at a time, roll out pastry on a lightly floured surface to form a 1.5cm-thick rectangle, fold shortest ends to meet in centre, then fold in half from the same direction. Repeat with remaining pastry. Cover each piece with plastic wrap, refrigerate for 20 minutes to rest, then repeat twice more with each pastry half.
2.Meanwhile, place trotters in a large saucepan, cover with cold salted water, bring to the boil over high heat. Add wine, onion, carrot, celery and cloves, simmer until meat is tender (3 hours). Cool, drain (discard liquid and vegetables), remove skin and meat from trotters (discard bones), finely chop, set aside.
3.Meanwhile, preheat oven to 200C. Cook potatoes in boiling, salted water until tender (8-10 minutes). Drain, cool, peel and cut into 5mm-thick slices and set aside.
4.Melt butter in a frying pan over medium heat, add garlic and shallot and sauté until soft (6-7 minutes). Add herbs, vinegar, mustard and trotter meat, season to taste, set aside to cool.
5.Roll one piece of pastry into a 30cm-diameter round, then line a buttered 20cm-diameter cake tin, allowing pastry to overhang sides. Add one-third of potatoes in an even layer, add half of meat mixture, then repeat layers, finishing with potatoes. Fold pastry edges over filling and brush with eggwash. Roll remaining pastry to 5mm thick and cut a 20cm-diameter round to fit top. Pierce a small hole in centre, brush with eggwash and bake until golden (40-45 minutes). Rest for 20 minutes, then turn out, slice and serve with extra mustard.
