Reindeer and wild mushroom tart

Instructions

1. 1

   Whisk the three flours with the salt and baking powder, then rub in the cold butter until the mixture looks like coarse crumbs. Add the ice-cold water gradually, mixing only until the dough comes together, knead it briefly until smooth, wrap it and chill at least 30 minutes.

2. 2

   Heat the olive oil in a large skillet over medium heat and cook the mushrooms, garlic and leeks 8–10 minutes, until their liquid has gone and they start to brown. Let them cool completely, then fold them together with the cubed reindeer and diced red pepper.

3. 3

   Heat the oven to 190°C (375°F). Grease a 20 cm (8-inch) tart tin and line the base with parchment. Roll the chilled dough out and press it into the tin, taking the crust 2–3 cm up the sides, then prick the base with a fork.

4. 4

   Spread the mushroom and reindeer mixture over the base. Whisk the eggs with the cream, milk, mozzarella, black pepper and thyme and pour it over the filling, right to the edges. Bake 35–40 minutes, until set and golden. Let it settle in the tin at least 15 minutes before slicing, then finish with chives and baby spinach.