- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
This savoury tart can be served warm or at room temperature. Use as a starter if the roast is taking longer than you had envisioned, or as a side dish with the meal.
11 people made this
- 225g sifted plain flour
- 50g grated Parmesan cheese
- 150g butter, diced
- 1 egg, beaten
- 1 tablespoon olive oil
- 225g fresh mushrooms, sliced
- 75g Parma ham
- 1/2 (400g) tin artichoke hearts, drained
- 200g creme fraiche
- 4 eggs
- 1 teaspoon chopped flat leaf parsley
- 5 tablespoons milk
- salt and ground black pepper to taste
MethodPrep:35min ›Cook:1hr ›Ready in:1hr35min
- Place flour, Parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in cling film and chill for 1 hour.
- Roll out to fit a 23cm tart tin with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight.
- Line pastry with foil and cover bottom with uncooked beans. Bake at 190 C / gas 5 for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool.
- Saute mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool.
- Lay ham over the pastry base, and top with mushrooms and artichokes.
- Beat together creme fraiche, eggs, parsley and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.
Reviews & ratingsAverage global rating:(9)
Reviews in English (7)
Very good! I followed the directions exactly, which is pretty admirable considering all the steps with the crust (it's awesome, btw), and added shredded parmesan to the top of this. I used a 10-inch springform pan because I don't have a pop-bottom quiche pan and it worked fine. The cooking time for the actual quiche was a little over for me. I had to stop mine at about 25 minutes, but it may have been due to the pan I used. Anyhow, great recipe - thanks!-31 Aug 2009
I made this tart in a glass pie plate for a potluck lunch. Finding creme fraiche in the deli cheese case was lucky. The parmesan crust, mushrooms, ham and artichoke hearts made it special. Since I've had several requests for the recipe, I'd say it was a big success.-07 Dec 2005
Easy artichoke recipes
Take your cheese pie up a notch with rich marinated artichoke and spinach. This savoury pie will leave you wanting more and is perfect served with a simple green salad for an easy midweek meal. More pie recipes to try here.
Artichoke pizza with spinach cream
Ever thought of adding artichoke hearts to your pizza? Well now you'll wish you did sooner. Serve this easy yet delicious homemade pizza with a hearty salad for a simple midweek meal for four.
Artichoke, pea and courgetti salad with pistachio pesto
Put artichokes at the heart of this fresh and vibrant courgetti salad, complete with a nutty pistachio pesto.
Fried artichoke with miso mayonnaise
Looking for a fancy vegetarian starter to wow your dinner guests? Serve this crispy fried artichoke with a punchy miso mayonnaise sauce. This easy recipe comes from Kudu in Peckham, a new Modern European restaurant with a South African twist.
Artichoke, courgette and lemon farro salad
Our recipe for fresh artichoke, courgette and lemon farro salad is quick, easy to make and low-calorie. Finish off with a scatter of mint to create a winning dinner-time dish.
Artichoke risotto with peas, courgette and barley
Meaty artichoke works perfectly in this recipe with barley risotto, peas and courgette. This dish feels indulgent but without the calories.
Artichoke tart with bacon
Make the most of the globe artichokes this summer. They give this tart a chunky texture and extra depth of flavour with the salty bacon, making it the perfect Sunday lunch.
Artichoke pasta with lemon and parmesan
Mix artichoke hearts from a jar with lemon juice and parmesan, tip in hot cooked pasta and you have an easy vegetarian midweek meal ready in the time that it takes for you to set the table.
Artichoke, tomato and green bean salad
Artichoke is rich in fibre, and combined with tomatoes, green beans and olives, it makes a fresh, healthy salad. Serve drizzled with a dressing of punchy Dijon mustard and red wine vinegar.
Artichoke, parma ham and parmesan bruschetta
Check out our twist on a classic Italian starter. Chargrilled artichokes add a hint of sweetness to salty Parma ham, Parmesan and fresh basil. Impress your friends with this 20-minute recipe.
Roasted artichoke with tarragon vinaigrette
These delicate roasted artichokes are a great starter or side dish for any dinner party. This recipe takes a little bit of effort but looks impressive.
Artichoke and puy lentil salad with parmesan dressing
Looking for a quick vegetarian midweek main? This salad recipe celebrates sweet grilled artichokes and balances them with rich, earthy puy lentils and nutty parmesan for an easy-to-make Monday night dinner.
Artichoke and freekeh salad with golden onions, sultanas and herb labneh
Jarred artichokes work with freekeh (a roasted green wheat grain that has three times the fibre of brown rice) in this recipe to create a warm, healthy vegetarian salad with homemade labneh.
Charred artichokes with preserved lemon aïoli
These charred artichokes with preserved lemon aïoli make a great veggie starter or snack. Adding preserved lemon to the aïoli gives it a great, zesty kick.
Artichokes with fresh tomato and crispy parma ham wafers
Place a saucepan of salted water on a medium heat and bring to the boil.
To prepare the artichokes, remove the excess leaves from the stem, snip the tops off of all the leaves, cut 2cm off the top of the artichoke and remove most of the stem.
Rub the lemon halves over the cut pieces (reserve the lemon halves), then boil for 20 to 25 minutes or until tender.
Drain the artichokes and refresh in cold water with the halved lemons. Toss the tomato and olive oil together. Season to taste.
Place a frying pan on medium heat with a little olive oil. Slice the Parma ham into 3cm strips and fry until golden and crispy.
Sprinkle the crispy Parma ham wafers over the artichokes and tomatoes. Serve with a few fresh mint leaves.
Per serving: 591.4KJ, 5.5g protein, 7.8g fat, 11.8g carbs
The recipe calls for the leaves or the stem, so what to do with the hearts? Pulse with green olives to create a tapenade, Fold into pasta or risotto, drench in garlic butter, sautee with exotic mushrooms, butter and white wine, or toss with clams and cream.
Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.
Sticky Pineapple Tart
Time for a treat, what do you all say? This recipe is versatile and simple, a great addition to the must-bake-list. It is a perfect treat for a special tea time occasion. Heck, I just think it is a perfect treat for any-time-occasion. It&rsquos Friday, that alone is enough reason to indulge&hellip
I used fresh pineapple for this recipe, although you can use any other fruits you might have on hand like apples, guava or nectarines. A basic sponge cake is used with fruit pieces, then baked in the oven and smothered in a cream, vanilla and sugar sauce.
It is also one of those recipes that lasts a lifetime in the fridge, and it should taste most decadent after a few days of refrigeration.
I foresee that I might finish all of this in the not so distant future&hellip
This Sticky Pineapple Tart is sticky, sweet, saucy and absolutely decadent. Let me know if you tried it out with other fruits! Enjoy!
One of the great French classics, this onion tart is a favorite bistro dish in Paris and Lyon.
- Savory Tart Crust
- All Purpose Flour - 1 1/2 cup, unbleached
- Salt - 1/4 teaspoon
- Unsalted Butter - 3/4 cup (1-1/2 sticks), at room temperature. Cut into pieces
- Water - 1/4 to 1/3 cup
- Onion Filling
- Bacon - 3/4 cup, cut in 1/4-inch pieces (6 to 8 slices)
- Onion - 3 cups thinly sliced (about 2 medium-large onions)
- Cheese - 1/2 cup (2 ounces) finely diced to grated
- Egg Yolk - 1
- Heavy (whipping) cream - 1/2 cup
- Salt - 1 teaspoon
- Ground white pepper - 1/2 teaspoon
- Ground Nutmeg - Pinch
- Parsley - 6 sprigs for garnish (optional)
To make the crust: Combine the flour and salt in the large bowl of a heavy-duty electric mixer fitted with a paddle. With the mixer running on the slowest speed, add the butter and continue to mix until mixture resembles a coarse meal and the butter is completely incorporated into the flour, about 20 minutes. Increase the speed to medium and gradually add the water until the dough sticks together and no dry flour is visible. Do not overwork the dough. Or, to make by hand, cut the butter into the flour and salt with a pastry blender or 2 forks until the mixture resembles coarse meal. Gradually mix in the water with a fork until the dough pulls together into a ball.
Shape the dough into a compact ball, wrap in a cloth or plastic wrap, and let sit for at least 30 minutes at room temperature. The dough can be made 1 day ahead.
Preheat the oven to 350 F. On a floured board, using a floured rolling pin, roll the dough into a thin 12-inch circle. Fold the dough in half, then into quarters, transfer it to a 10-inch tart pan, and unfold it. Press the dough into the sides and bottom of the pan and roll a rolling pin over the top, cutting off the excess from the edges. Cut a piece of parchment paper or aluminum foil into a 1-inch circle. Place the paper or foil over the dough and fill with dried beans or pie weights.
Bake for about 30 minutes, or until the crust is set nd the edges are lightly browned. Carefully remove the beans and paper or foil. Return to the oven and bake the crust another 1 or 2 minutes, or until the dough is golden brown. Let cool slightly before filling.
To make the filling: In a 12-inch saute pan or skillet over medium-high heat, cook the bacon just until the fat begins to melt. Add the onions and continue to cook, stirring or shaking the pan, until they are golden in color, about 15 to 20 minutes. As they begin to brown, reduce the heat and stir more frequently to make sure the onions do not burn. Drain the onions in a colander. Let cool slightly.
In a large bowl, whisk together the egg yolk, cream, salt, pepper, and nutmeg. Add the cheese and onions. Fill the shell with the mixture, smoothing it evenly with a rubber spatula. Bake for 18 to 20 minutes, or until set and golden brown. Let cool slightly before cutting into wedges.
To serve: Place 1 wedge on each serving plate and garnish with a sprig of parsley.
Artichoke, Mushroom and Parma Ham Tart recipe - Recipes
I have to say the result is stupendous. only 4pp/approx.200kcal per portion (half of the above tart) and also perfect for a F&H/SS day!
YOU WILL NEED : (Serves 4)
Two loose-bottomed flan dishes
120g (drained weight) tinned chickpeas
1 Warburtons brown sandwich thin
1 tablespoon artificial granular sweetener
2 teaspoons ground cinnamon
80g Total 2%fat Greek yoghurt
(You can use the 0% fat variety but it will taste creamy and rich if you use 2%)
2 teaspoons artificial granular sweetener
1 teaspoon vanilla essence
1/2 teaspoon nutmeg or mace
If you have some, you could add a few drops of custard flavouring
Drain the chickpeas then rinse thoroughly under cold running water to remove the gluggy residue.
Blot dry really well using kitchen paper. You need the chickpeas to be as dry as possible before blitzing.
Blitz the drained chickpeas as finely as possible in a food processor until a very dry, paste-like consistency.
Tear the Warburtons sandwich thin then blitz into fine breadcrumbs. It's really important to do the breadcrumbs separately, otherwise they will absorb any liquid from the chickpeas and turns it into a glue-like paste.
Tip the breadcrumbs into the mixing bowl with the chickpeas. Mix together thoroughly. Sweeten with artificial sweetener and cinnamon to your personal taste. I like mine to have a prominent cinnamon flavour to override the chickpeas.
Add the egg white to bind the dry ingredients together.
Mix together really well, you can even use your hands as if making regular pastry. It will feel slightly sticky, so cover and pop in the fridge for at least 30 minutes.
This helps the breadcrumbs to absorb the egg white slightly and will help to dry out the mixture. It feels surprisingly like a pliable pastry/dough.
Divide the 'pastry' in half, shape into a flat disc, then gently use your fingers or thumb to press the mixture into an even, thin lining to the flan dish.
Repeat so that you have 2 cases. Bake for 15-20 minutes at 200C/400F/Gas6 until golden and crisp.
Allow to cool slightly then run a sharp knife around the edge and loosen the shell before filling. This will make it easier to serve after filling.
You can freeze the 'pastry' shells at this stage if you wish, to use at a later date.
Fill the 'pastry' cases with an even layer of your chosen fruits.
Mix together the egg yolk, egg, yoghurt, sweetener and vanilla/custard flavourings. I use a small hand whisk to make sure everything is smoothly blended but don't whisk too hard.
Distribute the egg mixture evenly between the 2 flan dishes to cover the fruit. It can come right to the top or sit slightly lower than the edge of the 'pastry'.
Sprinkle with nutmeg or mace.
Bake for 20 minutes at 20c/400F/Gas6 until the egg is firmly set.
Allow to cool before serving.
To serve, release the tarts from the loose-bottomed tins and pop onto a pretty plate. You can leave the tin base underneath if it's proving hard to handle!
Remember to cut in half as it's 4pp for half the tart.
Even a quarter of the tart for 2pp/approx.100kcal makes a satisfying little sweet treat with a cup of tea!
The humble spring roll
Why are they called spring rolls? Did they get the name from the tender vegetables, so evocative of that most vernal of seasons, that they hide concealed within their crispy skins? Or do they get the name from their lightly rebounding crust, so flaky and chewy? Also known in some areas as an egg roll, this crispy, cylindrical parcel amounts to nothing short of a tightly-rolled expression of real American cultural harmony.
Who created this manna from heaven? In the most American of thought processes, some inspired inventor must have seen traditional Asian-style summer rolls and thought: why wouldn’t I just deep fry this right now? Her name is now lost to history, but you can still pay tribute to her unknowable genius by cooking these beautiful rolls of the American dream today.
How does it work? A sheet of pastry is rolled into a sheath for a bright medley of crisp vegetables and toothsome glass noodles. The whole package is rolled, cigar-style, and dunked into some oil at 325°F for a few minutes until it is perfectly browned and crunchy on the outside, but steamy and moist on the inside.
Now is the time to choose your dip. This has the added benefit of giving your brand-new spring rolls a couple minutes to cool down. Seriously, be careful! These things are hot when they come out of the oil. For dips, there are essentially three schools of thought: sweet chili sauce, plum sauce, or hot chili sauce/sriracha. All can be easily found in the Asian section of your local supermarket, and all are equally good.
Can't believe I haven't left a review for this yet - I make this recipe all the time and it's a family favorite. Of course, there are variations. :) First of all, I always double the recipe and make two because one goes so fast and it's great to have for leftovers. So I use 2X5 eggs (10) instead of 4. I use a fresh bunch of greens, not frozen (a bunch of rainbow chard is my favorite - so pretty) and just saute it up in butter - don't wait for it to cool. I use gruyere cheese only (traditional, I know) and just a big chunk - don't measure. Sometimes I add mushrooms if I have them on hand. Turns out amazing every time, no matter how I do it. Have even served it to two different French friends and they loved it. I think it's the dill and nutmeg that give this recipe that extra. Might try with ricotta when serve it to guests, as some others have tried, to give it a richness. Great, easy recipe, perfect with a salad and dry white wine.
This is a great recipe that I had to modify a little since we are in the Time of Pandemic. But the modifications turned out so well that I thought I would share them, in case, like me, you don't have everything readily available. I didn't have a ready-made crust, so I made a very simple one (1/2 c butter, pinch salt, 1-1/2 c flour, about 3 T water chill for 20-30 min.). I used a glass deep dish pie pan. I didn't have cottage cheese, so I substituted sour cream. I had a 13 oz. package of frozen spinach, and I used all of it (just can't be wasteful right now). I used a cup of a shredded Mexican cheese blend instead of the other cheeses. I used an instant read thermometer at about 45 minutes, and it was done (recommended, 165-185). It was one of the best spinach quiches I've ever had. My husband loved it too. I highly recommend trying your own crust -- it really didn't add that much to the prep time, and I think it makes a huge difference.
Quick and easy Christmas morning breakfast. Definitely will make again and try suggestions from other reviewers, like using 5 eggs.
Love this and it is super good even without the crust. Low carbs, really filling, and it tastes great!
I have made this for so many years and continue to be delighted with the results. Super for brunches, school/teacher appreciation days, office parties, etc. It doesn't need anything changed but as others have noted you can be creative with the ingredients.
Simple, versatile, tasty! I cut down on the onions and used cheddar cheese instead of monterey. Will definitely make again-
Like others said a good basic recipe, added usual flavors - garlic, bacon worcestershire- it was easy and good. Had not subbed cottage cheese for milk/cream before & it turned out great. Can't say it (or any quiche) is worthy of a 4 but a good "what do I make for dinner in a pinch" meal.
This recipe as written is pretty basic (also, I don't like dill) and just okay. However, I have been using this recipe now for over a decade as my base quiche recipe. I usually make it at least 2x a year. It stands up very well to tinkering. I almost always keep the spinach (because I really like spinach), but you can add all kinds of other things. I've substituted/added mushrooms, broccoli, peppers, bacon, and ham when I've made this, and it's always turned out delicious. (I also tried chorizo and kielbasa, but neither of them turned out quite as well.) I strongly recommend using another cheese other than Jack. (Cheddar and gruyere have both served me very well over the years. You want a harder cheese that is somewhat stronger in flavor. I've never tried blue cheese, but it might be worth the experiment if you're a big fan.) While this recipe isn't much on it's own, it's great if you like quiche in general and want a good base quiche recipe that adapts well to other ingredients.
Easy. I added extra salt, pepper, nutmeg, spinach. My husband added hot sauce to his. The entire family loved it. Good for breakfast, lunch or dinner. Reheats well.
My go-to quiche recipe now. You can use the crust and egg mix with all kinds of fillings -- replace the spinach with mushrooms, add ham, try bacon, etc. It is what it promises: a not super-fancy but speedy, and delicious, quiche.
Not wonderful! Yes the recipe is easy, I used fresh spinach and herbs, which I thought would give it more punch, but, it was relatively tasteless. Be careful to watch the crust while baking, mine turned 'prematurely' brown and I needed to tent the quiche for the last 15-minutes of cooking.
oops, forgot to give this 4 forks!
I made this last night on a whim, with leftovers I had in the fridge. I used a Trader Joe's frozen pie crust, ricotta instead of cottage cheese, and added in some garlic roasted tomatoes to the onion/spinach mix. Couldn't have been easier and I will definitely make again. It's a very versatile, customizable recipe with good flavors.
Baked this quiche last night. Highly recommended- delicious and very easy to make. I added one more egg and chopped red pepper, and used fresh spinach.
I made this last night and give this recipe 4 forks! it is fantastic! delicious and easy to make, used ricotta like one of the reviewers suggested and used the frozen spinach, loved it! Thank you for another wonderful recipe
It's fresh spinach from the garden time again, and this is the third year I've been using this recipe, it's so wonderful! After making it several times, I've pretty much figured out my favorite ways to fix it, which include using IGA frozen pie crusts (hubby hates crusts but will eat this one, yay!), ricotta cheese instead of cottage, 5 fresh eggs, and definitely some smoked salmon for a great Oh Wow! factor. Seems to come out well even in the winter when I have to use frozen spinach. Thank you for such an incredible quiche recipe - one of those basics no cook should be without.
My first quiche ever and it came out fantastically well. This was incredibly fast and easy. I used 10oz of fresh spinach, chopped up. I used cheddar cheese and parmasean. Put the cheddar on the bottom and mixed the parma with the eggs. Rave reviews at Easter brunch!
I make this recipe about once a week, it's so good. It stores pretty well for a few days so it's perfect for a packed lunch with some avocado on top.
Delicious and not too rich- healthy for a quiche. I made the following changes: added 10 oz. crimini mushrooms to the sauteed veggies (after the onions but before the spinach) used 5 eggs used 1/2 t. pepper and 1/4 t. nutmeg and omitted dill. I used a shredded cheese blend in place of the cheeses and put some on the bottom of the crust, some after the spinach layer, and some on top.
I loved this recipe, so easy and so tasty. I made my own shell and like many others commented used 5 eggs. I also threw in some goat cheese and added 1/2 the Parmesan to the egg mixture rather than putting it all at the bottom. Will definitely be making this one again.
Good flavors and easy week-night dinner! I made my own crust I also used fresh spinach that I chopped before adding to the sauteed onion. That was great -- no liquid to deal with. I also switched out the cheese to a jalapeno cheddar. Used a 10-inch tart pan with removable bottom, so it set up a little faster than 50 minutes.
It's true, men will eat this quiche! I served this for my husband who is a meat lover, and he loved it! I agree with all the changes made to this recipe. I added 5 eggs, 1 small red pepper (diced), and mixed all the ingredients together before putting it in the (deep dish) pie shell. Enjoy!
I have made this recipe countless times with various ingredient variations and it always turns out beautifully. I like to add cheddar cheese instead of monterey jack because it adds some much needed color and gives the quiche a little pop. I would recommend this recipe to anyone in need of a quick, easy, and light dinner. It also goes over well with kids because what kid doesn't like pie shaped food?
Everyone loved this quiche. I added 5 eggs instead of 4 as suggested in previous reviews. I used a 9" deep dish pie crust to fit the amount of filling. I added 1 teaspoon chopped fresh red pepper and sauteed with the onions, which adds some nice color against the green spinach, especially for the holidays. I mixed all of the ingredients together instead of layering them and the end result was beautiful and delicious. Baking 50 minutes at 375 was perfect.
My Go-to Generic Quiche recipe from now on. We are awaiting Hurricane Irene right now and going out for ingredients is not an option. I was looking for a different quiche recipe as my other one tends to be a little rich with the cream and softer cheeses. No spinach so cooked some turkey bacon and a small can of mushrooms. Used shredded colby/monterey jack cheese. Added 1/2 cup (a little more maybe, we love cheese) to bottom, then crumbled bacon and mushroom mixture followed with eggs/cottage cheese/rest of cheese folded in and spices. I used 5 eggs and Lactaid brand cottage cheese. Excellant and not as rich. Will use as a basic recipe and substitute.
Pork Tenderloin with Parma Ham
Pork tenderloin, wrapped in Parma ham and chicken mousseline, is accompanied by rich truffle sauce and braised leeks. Chef Jorgensen uses Vitalius pork, a particularly lean pork. Tenderloin is naturally lean just be sure any outer fat is cut away. The chef also salt-cures and dries pork tenderloin into a sort of jerky and uses pieces of the dried meat for garnish.
- Pork Tenderloin - 1
- Sea salt
- Sunflower Oil - 1 tablespoon
- Thyme - 2 sprigs
- Freshly ground pepper
- Caul Fat - 1 piece, about 16 inches square
- Chicken Mousseline - 3/4 to 1 cup (recipe follows)
- Parma Ham (Prosciutto) - 8 thin slices
- Braised Leeks
- Sunflower Oil - 2 tablespoons
- Leeks - 3, cleaned, tops trimmed, and cut into 2- to 3-inch pieces
- Szechuan Pepper - 1 tablespoon, coarsely ground
- Thyme - 2 sprigs, stemmed and chopped
- Garlic Cloves - 2, chopped
- Chicken Stock - 1 cup
- Truffle Sauce
- Truffles - 1-3/4 ounces, chopped
- Cognac - 1/4 cup
- Pork Stock - 1-1/4 cups
- Garlic Cloves - 2, chopped
- Shallot - 1, chopped
- Rosemary Sprigs - 1, stemmed
- Veal Demi-Glace - 3/4 cup
- Salt and freshly ground pepper to taste
- Unsalted Butter - 3 tablespoons
- Salt-Cured Pork Tenderloin - 1 ounce, cut into very fine, small julienne (optional)
- Chervil Sprigs - 4
- Chicken Mousseline
- Chicken Breasts - 2, bones removed
- Egg White - 1
- Salt and pepper to taste
- Pinch of nutmeg
- Heavy (whipping) cream - 1 cup
To prepare the pork and the leeks: Season the tenderloin with sea salt. Heat the sunflower oil in a large cast iron skillet over high heat. Add the thyme sprigs to flavor the oil. Sear the tenderloin on all sides until well browned. Season with pepper. Remove from pan and let cool set the pan aside with the oil and thyme sprigs still in it.
Meanwhile, prepare the leeks: Preheat the oven to 400 F. Heat the sunflower oil in a large ovenproof pan over medium-high heat and brown the leeks, stirring occasionally with wooden spoon. Season with salt, pepper, and thyme. Add the chicken stock and stir up the browned bits from the bottom. Cover with foil and bake 10 minutes.
Spread the pork caul on a work surface and coat it with the chicken mousseline. Cover the mousseline with a layer of Parma ham and spread with more moussline. Put the tenderloin at one side of the caul fat. Roll up in the caul fat, pressing the edges to seal. Trim any excess caul fat. Reheat the skillet over high heat and add the pork roll sear on all sides. Place in the oven with the leeks for 10 minutes. Remove from the pan and set aside to rest. Set the skillet aside with the drippings still in it.
To make the sauce: Pour off all but a skim of drippings from the cooking skillet. Put the truffles in the pan and toss to brown for 1 minute. Add the Cognac, avert your face, and ignite. Shake the pan until the flames die down. Stir up the browned bits from the bottom. Add the pork stock, garlic, shallot, and rosemary and cook until reduced by one-third. Add the veal demi-glace and cook until reduced by half. Strain through a fine-meshed sieve. Season with salt and pepper. Whisk in the butter, a piece at a time. Keep warm.
To serve: Slice the tenderloin diagonally into 12 pieces. Place three pork medallions on each. Place 2 leek pieces on each serving plate and cross with a third. Spoon truffle sauce around the leeks and meat. Optionally, sprinkle with salt-cured tenderloin bits. Garnish each plate with a sprig of chervil.
Keep all ingredients very cold as you work. Coarsely grind the chicken breasts in a chilled meat grinder, then put in a food processor and process until smooth. Add the egg whites, one at a time, and process briefly until incorporated. Add the spices and pulse. Scrape down the sides. With the machine running, slowly add the cream. Scrape down the bowl, then process again until smooth. Press through a fine-meshed sieve if very smooth texture is desired. Put in a container set in an ice bath until ready to use. To taste, poach a small ball of the mixture first, then taste and adjust seasoning. These precautions are taken because the raw chicken, raw egg, and cream must all be handled carefully for food safety.