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tourtière
(tʊətɪˈɛə(r), ‖ turtjɛr)
[a. Fr., lit. ‘tart-tin’, f. tourte tourte1 tart.]
a. Fr. Canad. A kind of meat pie traditionally eaten at Christmas.
b. A tart-tin or round baking-sheet.
1953Wattie & Donaldson Nellie L. Pattinson's Canad. Cookbk. (rev. ed.) xxv. 467 Tourtière (Pork Pies). These pies are traditional Christmas Eve fare. 1959J. Donon Classic French Cuisine ix. 303 Pour into a well-buttered tourtière, or pie plate. 1960E. David French Provincial Cooking 69 Tourtière, a shallow tart tin... In former times a tourtière was a heavy iron or earthenware dish, much deeper than a tart tin, in which many things besides pastry could be cooked. 1975Globe & Mail (Toronto) 3 Dec. s8/5 A meat pie of Christmas Eve fame in Quebec, the tourtiere is traditional fare at the reveillon after midnight mass. 1978N.Y. Times 29 Mar. c 8/6, I like to bake crust in flan rings set on round black baking sheets called tourtières. |