Ingredients for 6 servings
Step-by-Step Preparation
Melt the 30g butter in a high-sided saucepan. Finely slice the onion and sauté until golden. Shred the iceberg lettuce, wash thoroughly, squeeze out excess water, and add to the onions. Cook gently until wilted, adding a splash of water if needed. Remove from heat and cool quickly by placing the pan in cold water.
In a bowl, whisk the eggs with fresh cream, pepper, and nutmeg. Stir into the cooled lettuce mixture. Gently fold in the lardons and diced cooked pork shoulder. Taste and adjust seasoning if desired.
Line a 33cm pie dish with parchment paper. Arrange the brick pastry sheets, overlapping to form a border. Pour in the filling.
Sprinkle grated cheese on top and bake at 180°C for 20 minutes, until the cheese is melted and lightly golden. Let cool slightly before serving.
Chef's Notes
This tart serves 4 as a main with endive and tomato salad, or 6 as a starter. It's a creative, quiche-inspired way to enjoy lettuce—nothing like traditional quiche!
