Maple-Glazed Pork Belly Tart
Maple-Glazed Pork Belly Tart
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  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 2 green onions, chopped
  • 1/2 cup (115 g) cold unsalted butter, diced
  • 3 tbsp (45 ml) milk
  • Preparation
  • Line a baking sheet with parchment paper.
  • In a food processor, combine the flour, baking powder and salt. Add the green onions and pulse until finely chopped. Add the butter. Pulse until the butter forms pea-sized pieces. Add the milk and pulse until the dough begins to form. Remove and shape into a disc.
  • On a lightly floured surface, roll out the dough into a sheet 1/8 inch (3 mm) thick. Trim the edges to obtain an 11-inch (28 cm) square. Transfer to the prepared baking sheet and fold the edges to create a 1/2-inch (1.5 cm) border. Keep in the freezer while preparing the pork belly.
  • Description
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