Savory Wild Game Tart with Asparagus
Tart
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Cook Time
2 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This savory wild game tart with fresh asparagus is an absolute highlight for special occasions! I especially like to make it in the spring, when asparagus is in season. The tender wild game meat harmonizes wonderfully with the slightly bitter asparagus and the spicy Gorgonzola. The shortcrust pastry is quickly prepared in the Thermomix® and the filling can be prepared wonderfully in advance. So nothing stands in the way of a relaxed brunch or a festive dinner. A hearty pleasure that is guaranteed to impress!
Ingredients (12 ingredients)
-
400 Gramm Wild game from the haunch
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300 Gramm Spelt flour
-
250 Milliliter Cream
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5 Stück Eggs
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80 Gramm Gorgonzola
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1 Stück Butter
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1 Stück Sunflower oil
-
1 Stück Shallot
-
1 Zehe Garlic
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3 Zweig Lemon thyme
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4 Zweig Dill
-
4 Zweig Parsley
Preparation (11 steps)
Grind spelt flour
Add 300g spelt flour to the mixing bowl and grind for 20 sec/speed 10. Then transfer.
Prepare shortcrust pastry
Add ground spelt flour, 150g butter in pieces and 0.5 tsp salt to the mixing bowl and mix for 20 sec/speed 4.
Complete shortcrust pastry
Add 50ml water and 2 egg yolks and mix for 20 sec/speed 4. Form the dough into a flat cake on a floured surface, wrap in cling film and refrigerate for one hour.
Roll out and pre-bake the dough
Then roll out the dough thinly according to the size of the cake tin. Grease the tin with butter and sprinkle with breadcrumbs. Place the dough in the tin and prick several times with a fork. Preheat the oven to 180 degrees Celsius. To keep the dough in shape, line with baking paper and fill with pulses or similar. Bake for 15 minutes on the middle shelf. Now remove the filling material and paper and let the dough cool.
Chop shallot
Add 1 shallot to the mixing bowl and chop for 3 sec/speed 5.
Chop garlic
Add 1 clove of garlic and chop for 3 sec/speed 7.
Fry wild game
Cut the wild boar silverside (alternatively other parts from the haunch or back, preferably free of tendons) into fine strips and roughly chop. The meat should retain its structure, this adds more bite to the quiche. Now fry in a pan with a little sunflower oil with the diced shallot and the crushed garlic clove. Season with salt and pepper. Then let it cool.
Roast asparagus
Remove the woody ends of the green asparagus, roast all around in a pan with a little sunflower oil. Season with salt and a little sugar. The asparagus should still be slightly firm to the bite.
Prepare filling
Add 250ml cream, 3 eggs and the remaining egg white (from the shortcrust pastry), a tablespoon of fresh, chopped thyme leaves and salt and pepper to the mixing bowl and mix for 20 sec/speed 3.
Mix in Gorgonzola
Cut about 80g Gorgonzola into small pieces and add to the mixing bowl. Stir in for 10 sec/Reverse Speed 2.
Fill and bake the quiche
Pour the mixture onto the pre-baked dough, mix in the wild game, garnish with asparagus and sliced tomatoes as well as a few sprigs of dill and parsley leaves. Bake in a preheated oven at 180 degrees Celsius for about 45 minutes.
Finished cooking? Great! 🎉
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Allergens
- Gluten-containing Cereals
- Eggs
- Milk
- Celery
- Mustard
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