Crustade Of Chicken And Pigeon

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Servings: 6 Difficulty: Advanced
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A savory, rustic tart featuring tender poultry and mushrooms in a rich egg custard
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This elegant yet rustic crustade combines the gamey depth of pigeon with the mild comfort of chicken breasts, all nestled within a buttery wholewheat pastry shell. The filling is enriched with sautéed mushrooms and sweet raisins, bound together by a seasoned egg custard that bakes into a silky, savory texture. It is a sophisticated dish that bridges the gap between a hearty main course and a delicate tart, perfect for dinner parties or special weekend meals. The combination of warm spices like ginger with the richness of the meat creates a complex flavor profile that is both satisfying and refined.

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Crustade Of Chicken And Pigeon

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1317.0

Description

This elegant yet rustic crustade combines the gamey depth of pigeon with the mild comfort of chicken breasts, all nestled within a buttery wholewheat pastry shell. The filling is enriched with saut&# 195;©ed mushrooms and sweet raisins, bound together by a seasoned egg custard that bakes into a silky, savory texture. It is a sophisticated dish that bridges the gap between a hearty main course and a delicate tart, perfect for dinner parties or special weekend meals. The combination of warm spices like ginger with the richness of the meat creates a complex flavor profile that is both satisfying and refined.

Ingredients

Directions

  1. Preheat oven to 350ðF (175ðC).
  2. Roll out 8 ounces of the wholewheat pastry and line an 8-inch flan dish or tart pan; prick the base and blind bake with weights until lightly golden.
  3. In a large pot, combine the pigeon, stock, dry white wine, black pepper, and cloves.
  4. Bring to a simmer and cook very slowly for 1 hour until the pigeon begins to tenderize.
  5. Add the chicken breasts to the pot and continue simmering for another 45 minutes, or until both birds are very tender and easily pull from the bone.
  6. Meanwhile, melt butter in a skillet over medium heat and lightly sauté the chopped mushrooms until softened and browned.
  7. Remove the birds from the stock, reserving the cooking liquid, and discard the bones and skin.
  8. Cut the meat from both the pigeon and chicken into small, bite-sized pieces.
  9. In a bowl, mix the chopped meat with the sautéed mushrooms and raisins.
  10. Spread this mixture evenly over the base of the pre-baked pastry shell.
  11. In a separate bowl, beat the eggs with salt, pepper, and ground ginger until well combined.
  12. Strain the cooking juices and stir 1 cup of the liquid into the egg mixture.
  13. Pour the egg custard over the meat mixture in the tart shell.
  14. If desired, roll out the remaining pastry to create a lid, trim to fit, and cover the tart.
  15. Bake for 25 minutes if uncovered, or 35 minutes if covered, until the custard is set and the top is golden.
  16. Let cool slightly before serving warm with a fresh green salad.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1317.0kcal
% Daily Value *
Total Fat 66.0g102%
Saturated Fat 30.0g150%
Cholesterol 0.0mg0%
Sodium 1098.0mg46%
Total Carbohydrate 159.0g53%
Dietary Fiber 3.0g12%
Sugars 4.5g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, pigeon, crustade, pastry, tart, mushrooms, raisins, custard, game, wholewheat, savory, baking, main course, rustic, egg, ginger, flame dish, braised, comfort food, game bird
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