Tourte de Ventoux

Background and History

The Tourte de Ventoux is a savory pie originating from the region surrounding Mount Ventoux in Provence, France. A region known for its vibrant produce and rich culinary heritage, this dish exemplifies the traditional Provencal cooking style. Historically, this pie was a staple among shepherds and farmers, providing hearty nourishment as they worked the rugged terrain. Today, the Tourte de Ventoux is often enjoyed during local festivals and family gatherings, symbolizing both hospitality and the abundance of the Provencal landscape.

Ingredients

• Flour - 500g
• Butter, unsalted - 250g
• Water - 100ml
• Salt - a pinch
• Olive Oil - 2 tbsp
• Onion, finely chopped - 1 large
• Garlic cloves, minced - 2
• Ground Pork - 500g
• Mushrooms, sliced - 200g
• Herbes de Provence - 1 tbsp
• Eggs - 2
• White Wine - 100ml
• Cream - 100ml

Preparation

Begin by preparing the pastry that will form the crust of the Tourte de Ventoux. In a large bowl, combine the flour and salt. Cut the chilled butter into cubes and work it into the flour mixture using your fingertips or a pastry cutter until the mixture resembles coarse breadcrumbs. Gradually add water a little at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes.

Filling Preparation

While the dough is chilling, focus on preparing the filling. In a large sauté pan, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute. Increase the heat to medium-high and add the ground pork. Cook until browned, breaking up the meat with a wooden spoon as it cooks. Once the meat is browned, add the mushrooms and cook until they release their moisture and are nicely browned. Stir in the herbes de Provence, seasoning generously with salt and pepper.

Pour the white wine over the mixture, stirring to combine, and then let it reduce for a few minutes. In a small bowl, beat the eggs and mix in the cream. Pour over the meat mixture and stir well to incorporate everything. Remove from heat and allow the filling to cool slightly.

Assembly

Preheat the oven to 180°C. Retrieve the chilled dough and divide it into two parts. Roll out one half on a lightly floured surface to fit your pie dish, ensuring there's enough overhang for crimping. Press the rolled dough into the dish and fill it with the cooled meat mixture. Roll out the second portion of the dough and place it over the top, sealing the edges by pressing them together and crimping with a fork or your fingers. Create a few small slits on the top crust to allow steam to escape.

Cooking Process

Place the pie on a baking sheet and transfer it to the oven. Set a cooking timer for 45-60 minutes, checking periodically. The pie is done when the crust is golden brown and flaky. Remove from the oven and let it rest for at least 10 minutes before slicing.

Enjoying the Tourte de Ventoux

This savory pie is best served warm, allowing the flavors to meld beautifully. Pair it with a light salad with fresh greens and a citrus vinaigrette to balance its richness. For an authentic Provencal experience, enjoy your Tourte de Ventoux with a glass of dry white wine. This dish's rustic charm and heartiness make it perfect for any gathering, or simple family dinner, reflecting the essence of Provencal cuisine.