This is a tart that's a cross between a quiche and Yorkshire pudding. It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
It's pretty darned good, I came home with an empty plate.
Sorry for the aluminium pan presentation. I made it the night before for a potluck and intended to take it in the pan; then I thought it would be hard to serve that way, so before the potluck I ran home, quickly cut it into squares, zapped the squares a bit in the microwave, just enough to take the chill from the refrigerator off, put them on a pretty plate, covered with foil and ran out the door with it. <jeesh, talk about a run on sentence>
I can't think of any time of the day that paté wouldn't be wonderful. That being said, I seem to especially enjoy paté as an evening snack <with a nice glass of red of course>
This beautiful snack was made with chicken livers leftover from the night before.
I had a terrible craving for fried chicken livers. I lightly coated them in flour and fried them in butter, yes, butter. Paula Dean and PW would be proud of me.
But, what to do with leftover fried chicken livers? well...make paté what else.
I used my favorite paté recipe from The Silver Palate Cookbook.
I weighed the leftover chicken livers and adjusted the recipe accordingly. Of course I skipped the how to cook the livers portion and proceeded from there; though I think I might have accidentally added a little more Cognac.
I've been suffering from "fear-u-fillo" a fear of fillo dough. It seems that every time I've tried to use it, it cracked and broke before I even got it unrolled, much less being able to make something with it.
Not one to give up easily I decided to give it another try.