Mushroom & Squab Confit Tart
Makes 6 Appetizer or 4 Entree Servings
If you’ve cut the breasts off of whole squab for another recipe, here’s a truly delicious way to make use of the rest of the meat by turning it into an eye popping, mouthwatering appetizer or entrée.
These savory tarts are filled with squab meat slow-cooked in duck fat, creamed wild mushrooms, a poached egg, and frisee.
- 4-6 Eggs (1 per serving)
- Additional Egg for egg wash
- Squab Confit:
- 4 Squab leg-thigh combos + 4 wing tips
- 2 cups Rendered Duck Fat
- 4 Garlic Cloves, smashed w/ skins left on
- 1 Fresh Bay Leaf (could substitute a dried Bay Leaf)
- 1 pinch of Salt
- Cream Cheese Tart Dough:
- 6 tbsp Unsalted Butter, at room temperature
- 4 oz Cream Cheese
- 1 ½ cups All Purpose Flour
- ¼ cup Heavy Cream
- 1 pinch of Salt
- Creamed Mushrooms:
- 1/2lb Fresh Mushrooms (we used Fresh Hedgehog Mushrooms)
- 2 tbsp Unsalted Butter
- ½ cup White Wine
- 1 cup Heavy Cream
- Frisee Salad:
- 1 head of Frisee, picked
- 1 tsp Lemon Juice
- 2 tsp Olive Oil
- 2 tsp chopped Fresh Chives
- Salt & Pepper to taste
- Make the Tart Dough:
In a food processor combine the cream cheese, unsalted butter, flour, cream and salt. Process until the dough forms a ball.
Wrap the dough in plastic wrap and let rest in the refrigerator for at least a half hour.
This dough can be made up to 2 days ahead of time (fresh) or up to two months ahead of time if frozen.
- Make the Squab Confit:
In a small saucepan combine the squab hindquarters, bay leaf, garlic cloves, duck fat and a pinch of salt.
Cook over medium-low heat. Stir to combine all ingredients once the duck fat has melted. Continue to cook until the meat is tender and falling off of the bones (about an hour).
Remove the squab from the fat and let it cool completely. Pull the meat from the bones and shred it.
- Make the Creamed Mushrooms:
Melt the butter in a frying pan. Tear the mushrooms into bite-sized pieces and add them to the butter. Cook over medium heat until the mushrooms have cooked down.
Deglaze the pan with the white wine, and simmer to reduce until the pan is almost dry. Add the heavy cream and simmer to reduce by half (until it heavily coats a spoon).
Remove the pan from the heat and let the mixture cool completely.
- Finish the Tarts:
Preheat your oven to 450 degrees.
Cut the rested tart dough into four equal portions and roll them out into 1/8th inch thick rounds. Trim down to your desired size.
Alternatively you could make one large tart.
Mix together the creamed mushrooms and squab confit. Pile the mixture in the center of your tarts. Be sure to leave a wide ring of bare crust around the squab mixture.
Brush the exposed crust with the beaten egg, and roll the lip in to surround the filling. Brush the rolled dough with beaten egg as well.
Place the finished tarts in a baking dish, on a sheet pan, or on a cookie sheet. Bake in the oven until the crust is golden brown.
Poach the eggs in water with a little vinegar (how to poach eggs).
Make the salad: toss together the frisee, lemon juice, olive oil, chives, salt & pepper.
Top each baked tart with a poached egg and some of the salad. Serve.