Bake
Reindeer and shallot tart with white wine
A short, buttery crust filled with sliced reindeer, wine-braised shallots and a halloumi cream, baked until the filling sets and the pastry crisps.
Instructions
Whisk the flour, salt and egg together in a large bowl, then add the cold butter cubes.
Rub the butter into the flour with your fingertips until it looks like coarse crumbs, then add ice water a tablespoon at a time until the dough just comes together. Stop there. Wrap it and chill at least 30 minutes.
While the dough rests, cook the shallots in the butter over medium heat.
Give them 10–15 minutes to soften and caramelise, then pour in the white wine and scrape up the browned bits. Turn the heat low and let the wine cook away completely so the shallots take on its flavour. Let them cool.
Heat the oven to 225°C (437°F) and roll the chilled dough out to line a 9-inch pie dish, leaving a little overhang.
Lay the sliced reindeer over the base, then the cooled shallots. Whisk the cream with the shredded halloumi and a pinch of salt and pour it over evenly. Bake 25–30 minutes, until the crust is golden and the filling is set and bubbling. Let it cool a little before slicing.
Tips
- Brush the exposed pastry edge with beaten egg before baking for a glossier crust.
- Thinly sliced red onion instead of shallots gives a fuller, sweeter flavour.
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