Wood Pigeon Tart

Added on 13 December 2012

Wood Pigeon Tart


4 x Puff pastry rectangles 14cm x 6cm

Salt and pepper

4 x Skins on pigeon breasts

Savoury granola

60g Sunflower seeds

60g Pumpkin seeds

50g Desiccated coconut

60g Raw quinoa

100g Rolled oats

30g Johnson's honey

10mls Cider vinegar or white wine vinegar

50g Broken or chopped chestnuts

50g Hampshire foraged cob nuts

50mls Sunflower oil

50g Freeze dried Cranberries

Savoury Granola

Mix all ingredients together (excluding cranberries) & allow to stand for 20minutes. Spread out on a baking tray & Cook at 140oc for 40minutes stirring regularly, turn down 100oc for 30 minutes or until golden brown and crunchy

Add freeze dried cranberries

Red onion marmalade


2 x Large red onions thinly sliced

? ltr Red wine vinegar

125g Light brown sugar

60g Butter

125mls ROW ASH RED WINE (Wickham vineyard)

Thinly slice the red onions. Melt butter in thick bottom pan. Add sliced onions, cover with lid & sweat for 10minutes. Add red wine vinegar and sugar & cook until all liquid has evaporated. Add red wine and reduce until almost all liquid has evaporated. Remove heat & allow to cool (this can be made the day before)

Puff pastry tart bases - you will need 2 baking trays the same size

Pre heat oven to 200oc. Line one baking tray with greaseproof paper and arrange puff pastry on top. Carefully egg wash the puff pastry, ensuring that no egg wash runs down the sides. (I personally prefer using just the egg yolk, a splash of water and a pinch of salt). Top with a piece of greaseproof paper and lay the second baking tray on top. Bake at 200oc for 10 minutes then turn down to 180oc for 10 minutes - pastry should be golden brown.

Allow to cool

Pigeon breasts

Heat a frying pan, add a splash of oil and a knob of butter. Carefully add seasoned pigeon breasts and fry for 2-3mins, basting the buttery juices over the pigeon. Transfer to the oven @ 160oc for 8mins (longer if you like well done).

Allow to rest for 10mins

It's Construction Time!!!!!

Whilst the pigeon is resting, spread the marmalade on the puff pastry and warm in the oven (120oc)

Slice the pigeon into 4-5 slices and arrange on the warm marmalade & pastry. Sprinkle with the savoury granola & serve with a glass of Row Ash red wine (Well it seems a shame to waste it)

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