📝 About This Recipe
This elegant tart celebrates the rich, gamey depth of pheasant by pairing it with the silky sweetness of slow-braised leeks and a buttery, flakey shortcrust. A staple of the British countryside, this dish elevates wild poultry into a sophisticated centerpiece suitable for autumn gatherings or a luxurious Sunday lunch. The addition of nutty Gruyère and a touch of nutmeg rounds out the flavors, creating a warm, comforting profile that is both rustic and refined.
🥗 Ingredients
The Pastry
- 250 grams All-purpose flour (plus extra for dusting)
- 125 grams Unsalted butter (cold and cubed)
- 1 Egg yolk (large)
- 2-3 tablespoons Ice water (as needed)
- 1/2 teaspoon Salt
The Filling
- 2 pieces Pheasant breast (approx. 300g, skinless and diced into 1cm cubes)
- 3 Large leeks (whites and light green parts only, thinly sliced)
- 30 grams Unsalted butter (for sautéing)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh thyme (leaves only)
- 50 milliliters Dry white wine (such as Sauvignon Blanc)
The Custard and Cheese
- 200 milliliters Heavy cream
- 3 large Whole eggs
- 100 grams Gruyère cheese (freshly grated)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
To make the pastry, pulse the flour, salt, and cold butter in a food processor until it resembles fine breadcrumbs. Add the egg yolk and ice water, pulsing until the dough just begins to clump together.
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2
Turn the dough onto a floured surface, gently knead into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
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3
Preheat your oven to 190°C (375°F). Roll out the chilled pastry on a floured surface to about 3mm thickness and line a 23cm (9-inch) tart tin. Trim the edges and prick the base with a fork.
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4
Line the pastry with parchment paper and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5-8 minutes until the base is golden and dry. Set aside.
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5
In a large skillet over medium heat, melt the 30g of butter. Add the sliced leeks and a pinch of salt. Cook gently for 10-12 minutes until soft and translucent but not browned.
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6
Add the minced garlic and thyme to the leeks, cooking for 1 minute until fragrant. Pour in the white wine and simmer until the liquid has evaporated. Remove leeks from the pan and set aside.
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7
In the same skillet, increase heat to medium-high. Lightly season the diced pheasant with salt and pepper. Sear the pheasant pieces for 2-3 minutes until just browned on the outside (they will finish cooking in the oven).
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8
In a mixing bowl, whisk together the eggs, heavy cream, grated nutmeg, and a generous pinch of salt and pepper until smooth.
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9
Spread the braised leeks evenly over the bottom of the pre-baked tart shell. Scatter the seared pheasant pieces over the leeks.
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10
Sprinkle half of the grated Gruyère over the meat and leeks, then carefully pour the egg and cream mixture into the tart shell.
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11
Top with the remaining Gruyère cheese. Place the tart on a baking sheet to catch any spills.
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12
Reduce oven temperature to 180°C (350°F) and bake the tart for 25-30 minutes, or until the custard is set with a slight wobble in the center and the top is golden brown.
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13
Allow the tart to rest in the tin for at least 10 minutes before slicing. This helps the custard set fully for clean cuts.
💡 Chef's Tips
Ensure your butter is ice-cold when making the pastry to achieve a truly flakey crust. Do not overcook the pheasant in the pan; it is a lean meat and can become tough if double-cooked for too long. Wash the sliced leeks thoroughly in a bowl of water to remove any hidden grit before sautéing. If the edges of the pastry brown too quickly in the oven, cover them loosely with a ring of aluminum foil. For a deeper flavor, you can substitute half of the Gruyère with sharp mature cheddar or smoked Gouda.
🍽️ Serving Suggestions
Serve warm with a crisp green salad dressed in a sharp lemon vinaigrette. Pairs beautifully with a chilled glass of Chardonnay or a light-bodied Pinot Noir. A side of roasted root vegetables, like honey-glazed carrots, complements the gamey notes. Add a dollop of red onion marmalade on the side for a sweet and tangy contrast. Great for leftovers; enjoy cold the next day for a sophisticated picnic lunch.