For 4 people
For 4 people
Heat the rillettes gently in a pan to remove the fat. Then, remove the flesh and discard the fat.
Preheat the oven to 180°C.
Beat the eggs with the cream, add the rillettes, pressed garlic, nutmeg, salt and pepper.
Pour this mixture onto puff pastry in a tart mold pricked with a fork.
Bake for 40 minutes and let cool before serving with a salad of young shoots.
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