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Recipe details
Goose Breast and Lingonberry Puff-Pastry Tart
A flaky puff-pastry tart is topped with seared goose breast, soft goat cheese, softened red onion, and ripe lingonberries cooked with balsamic vinegar. It bakes until deeply golden, with a rich savory filling and bright tart contrast. A dinner idea with ingredients and cooking steps in one place.
≈ 207 kcal/100 g · ≈ 660 kcal/serving
58 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
frozen goose breast, thawed in cold water170 g
ripe lingonberries100 g
puff pastry100 g · 25 cm long × 18 cm wide × 0.3 cm thick
red onion, thinly sliced60 g
soft goat cheese40 g
olive oil10 ml
balsamic vinegar8 ml
salt1 g
ground black pepper0.5 g
Cookware and utensils
deep skillet
rolling pin
baking sheet
instant-read thermometer
Directions
01
Thaw the frozen goose breast in a sealed bag in cold water, changing the water once, for about 30 minutes.
Products
frozen goose breast, thawed in cold water — 170 g
Action
thaw
Time
30 min
Temperature
cold water
02
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
preheat
Time
5 min
Temperature
425°F / 220°C
03
Season the goose breast with salt and pepper.
Products
frozen goose breast, thawed in cold water — 170 g; salt — 1 g; ground black pepper — 0.5 g
Action
season
Time
1 min
Temperature
room temperature
04
Sear the goose breast in a dry deep skillet over medium-high heat until browned on both sides, about 6 minutes total.
Products
frozen goose breast, thawed in cold water — 170 g
Action
sear
Time
6 min
Temperature
medium-high heat
05
Cook the red onion in the olive oil until softened, about 4 minutes.
Products
red onion, thinly sliced — 60 g; olive oil — 10 ml
Action
soften
Time
4 min
Temperature
medium heat
06
Stir the lingonberries and balsamic vinegar into the onion and cook for 2 minutes.
Products
ripe lingonberries — 100 g; balsamic vinegar — 8 ml
Action
cook
Time
2 min
Temperature
medium heat
07
Roll the puff pastry into a rectangle and place it on a baking sheet.
Products
puff pastry — 100 g · 25 cm long × 18 cm wide × 0.3 cm thick
Action
roll
Time
3 min
Temperature
room temperature
08
Spread the goat cheese over the pastry and top it with the onion-lingonberry mixture.
Products
soft goat cheese — 40 g; red onion, thinly sliced — 60 g; ripe lingonberries — 100 g
Action
spread
Time
2 min
Temperature
room temperature
09
Slice the seared goose breast thinly and arrange the slices over the pastry.
Products
frozen goose breast, thawed in cold water — 170 g
Action
slice
Time
2 min
Temperature
warm
10
Bake the tart until the pastry is deeply golden and the goose reaches 165°F (74°C) internally, about 8 minutes.
Products
puff pastry — 100 g · 25 cm long × 18 cm wide × 0.3 cm thick; frozen goose breast, thawed in cold water — 170 g; soft goat cheese — 40 g; ripe lingonberries — 100 g
Action
bake
Time
8 min
Temperature
425°F / 220°C; goose 165°F / 74°C internally
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
