Tart with Reindeer, Walnuts and Cranberries
Serves 6-8 | Preparation and baking time ~30-35 min
This is a variegated tart for cold seasons. The cranberries give a nice, tangy nuance contrary to the saltiness of the cold-smoked meat and the herb-sautéed walnuts have a Holiday season quality. The taste could be described as "forested".
(The recipe wasn't supposed to be a challenge entry at first, so I didn't photograph the ingredients and working phases as usual. I'm sorry for the poor quality of the pics.)
Serves 6-8 | Preparation and baking time ~30-35 min
This is a variegated tart for cold seasons. The cranberries give a nice, tangy nuance contrary to the saltiness of the cold-smoked meat and the herb-sautéed walnuts have a Holiday season quality. The taste could be described as "forested".
(The recipe wasn't supposed to be a challenge entry at first, so I didn't photograph the ingredients and working phases as usual. I'm sorry for the poor quality of the pics.)
Ingredients
✧ 380 g/13.4 oz/0.84 lb ready-made pie crust (I used rye-oats dough)
✧ a handful of scallions/green onions (5-7 stems + white parts)
✧ 3-4 cloves of garlic
✧ 100 g/3.5 oz walnuts
✧ 100 g/3.5 oz (frozen) cranberries
✧ 1 tablespoon maple syrup
✧ 1-2 teaspoon(s) rosemary
✧ 0.5-1 teaspoon thyme
✧ 1-2 tablespoon(s) ev olive oil
✧ 150 g/5.3 oz cold-smoked reindeer, venison or ham (crumbled or cut into tiny pieces)
✧ 300 ml/1.3 cups (~300 g/10.6 oz/0.66 lb) sour cream/crème fraîche
✧ 3 (organic) eggs
✧ 1.5-2 teaspoons lemon pepper (black pepper + dehydrated/fresh lemon zest)
✧ a pinch of salt
✧ 130 g/4.6 oz grated Swiss cheese (strong Emment(h)aler)
Instructions
1. Preheat the oven (200°C/~390°F/gas mark 6, no fan).
2. Prepare the tart crust by lining a large baking tray or oven dish with parchment and rolling out/pressing the crust as thinly as possible. Bring the dough/crust a bit up on the sides.
3. Spread the meat evenly on the bottom of the tart.
4. Crush the walnuts lightly, cut the scallions into tiny pieces and mince the garlic.
5. Sauté the scallions, garlic, walnuts, cranberries, maple syrup, rosemary and thyme in a skillet/frying pan in olive oil for a couple of minutes on medium-high heat.
6. Scatter the mixture on top of the meat.
7. Mix the sour cream, eggs, lemon pepper (and a pinch of salt) and pour on top.
8. Finally, sprinkle the grated cheese and bake in the oven for 15-25 minutes until nicely browned. The baking time depends on the oven and the areal size of the tart.
Last edited: