Cold-smoked reindeer
Cold-smoked reindeer and halloumi tart
An oat-flecked press-in crust filled with soft shallots, cold-smoked reindeer and halloumi, set with a herbed cream custard.
Instructions
Put the flour, cubed butter and oats in a large bowl.
Rub the butter in with your fingertips until it looks like coarse crumbs, then whisk the egg and work it through. Press the mixture evenly into a 9-inch tart tin and chill it while you make the filling.
Heat the oven to 200°C (392°F) and melt a little butter in a large skillet over medium heat.
Cook the sliced shallots with the cold-smoked reindeer strips for 5–7 minutes, until the shallots are tender and the meat is warmed through, then set it aside to cool a little.
Spread the shallots and reindeer over the chilled base and lay the halloumi slices on top.
Whisk the cream, the 3 eggs and the mixed herbs together, season lightly and pour it gently over the filling so the cheese is mostly submerged. Bake 35–45 minutes, until set and golden with browned edges. Let it cool a little before slicing.
Tips
- Fresh thyme or rosemary in place of the dried mixed herbs makes a real difference.
- For a crisper base, blind-bake the crust for 10 minutes before the filling goes in.
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