Sous Vide Pate

Prepare the Dough In a large bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.

2.Gradually add the cold water to the dough mixture and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Caramelize the Onion In a large skillet, melt the butter over medium heat. Add the thinly sliced onion and cook until caramelized, about 10 minutes. Set aside.

Prepare the Liver Mixture In a food processor, blend the chicken livers, shallot, garlic, thyme, and bay leaf until smooth. Season with salt and pepper.

Cook the Liver Mixture Transfer the liver mixture to a heatproof bowl. Add the brandy and mix well. Place the bowl in a sous vide water bath set to 65°C (149°F) and cook for 1 hour.

Combine the Cream Mixture Remove the liver mixture from the sous vide water bath and let it cool slightly. In a separate bowl, whisk together the heavy cream and eggs. Gradually add the cream mixture to the liver mixture, stirring constantly.

Assemble the Pate Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface and line a 9-inch tart pan with the dough. Trim any excess dough.

Bake the Pate Pour the liver mixture into the tart pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the top is set and golden brown.

Prepare the Garnish Remove the pate from the oven and let it cool completely. In a small saucepan, melt 2 tablespoons of butter. Add the caramelized onions and cook for an additional 2-3 minutes.

Garnish and Serve Spread the caramelized onions on top of the pate and garnish with pickles and fresh herbs. Serve chilled.