Wild boar tartlets

Ingredients for 8 servings:

• 2 tbsp butter
• 1 m.-sized onion(s)
• 100 g mushrooms
• 2 tsp lemon juice
• 1 m.-large zucchini
• 4 m.-sized tomatoes
• 400 g wild boar, roasted, leftovers
• salt and pepper
• nutmeg
• Cayenne pepper
• 1 tbsp basil
• 1 tsp oregano
• 1 shot of cognac
• 250g mozzarella
• 8 puff pastry pies for ragout fin or shortcrust pastry tarts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat oven to 200°C (fan oven: 175°C; gas mark 3). Peel, deseed, and dice the tomatoes. Peel and finely chop the onion. Wash, trim, and dice the zucchini. Trim and slice the mushrooms, then drizzle with a little lemon juice. Dice the wild boar. Drain the mozzarella and slice. Sauté the onion in 2 tablespoons of butter until translucent. Add the mushrooms and zucchini and fry briefly. Add the meat and mix. Season with salt, pepper, cayenne pepper, basil, and oregano, and flavor with a little cognac. Fold in the diced tomatoes. Divide the mixture among 8 pastry cases and top with mozzarella. Place the tartlets on a greased baking sheet and bake in the preheated oven for about 15 minutes.