Bake
Reindeer, mushroom and halloumi tart
A short crust filled with sliced reindeer, wild mushrooms and soft carrot and shallot, set with an egg and cream custard and two cheeses.
Instructions
Rub the cold butter into the flour with a pinch of salt until the mixture looks like coarse crumbs.
Add the ice water a little at a time, mixing only until the dough comes together. Don't work it any further. Flatten it into a disc, wrap it and chill at least 30 minutes.
While the dough rests, soften the sliced carrot and shallot in a little oil for 8–10 minutes.
Let them cool, then combine them in a large bowl with the sliced reindeer and the sautéed mushrooms. Season generously with oregano, basil, black pepper and a drizzle of olive oil.
Heat the oven to 200°C (390°F) and roll the chilled dough out to line a 20 cm (8-inch) tart tin.
Prick the base with a fork, spread the reindeer and vegetable mixture over it and lay the halloumi across the top. Whisk the eggs with the cream and the grated Gruyère, pour it gently over the filling and bake 20–25 minutes, until the crust is golden and the filling is set and lightly browned. Let it cool a little before slicing.
Tips
- Blind-bake the crust for 10 minutes first if you want it properly crisp underneath.
- For a more rustic tart, skip the tin and fold the pastry edges over a free-form filling.
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