Wild Goose + Gruyere Tart
A simple, rustic and refined way to enjoy wild goose.
Equipment
- 2 baking sheets
- parchment paper or silicone baking liner
- 1 cheese grater
- 1 fork
- Measuring cups and spoons
- 1 chef's knife
Ingredients
- 8 oz wild goose breast, sliced thin about 1/2 a goose breast
- 2 sheets frozen/refrigerated puff pastry, thawed
- 8 oz gruyere cheese, grated
- fresh ground black pepper
- 1 sprig fresh rosemary
- 1 egg, beaten
Goose Marinade
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 teaspoons honey
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 shallot, very thinly sliced
Instructions
- Using paper towels, pat the goose breast dry and thinly.
- Combine all of the marinade ingredients and add the sliced goose meat. Place in the refrigerator to marinade. Allow to marinate for 15-30 minutes or up to 1 hour.
- Preheat oven to 400°F
- On a lightly floured surface, roll each sheet of thawed puff pastry to smooth out any seams. Transfer the puff pastry to baking sheets lined with parchment paper or a silicone baking liner.
- Leaving about a 1" border, use a fork to poke holes in the surface of the puff pastry. Brush the entire surface of the puff pastry with the beaten egg.
- Sprinkle 1/2 of the grated gruyere cheese on each sheet of puff pastry leaving a 1" border.
- Remove the goose meat from the marinade and drain off as much excess marinade liquid as possible, leaving the shallots with the meat.
- Divide the meat in 1/2 and evenly place over the top of the cheese. Sprinkle with the fresh rosemary.
- Bake in the oven for 12-15 minutes until golden brown. Finish with a few grinds of fresh black pepper. Cut each sheet into 8 pieces and serve.
Nutrition
Calories: 263kcalCarbohydrates: 15gProtein: 10gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 37mgSodium: 211mgPotassium: 86mgFiber: 1gSugar: 1gVitamin A: 164IUVitamin C: 1mgCalcium: 151mgIron: 1mg
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