Rabbit Tartelettes

Fog Crest Vineyard

7602 Occidental Rd.
Sebastopol, CA 95472

These savory tartelettes features braised rabbit, caramelized onions and Gruyère cheese, seasoned with fresh thyme and rosemary.

  • 3 cups all-purpose flour, plus more for dusting
  • 2 cups cold salted butter, cut into pieces
  • 1/2 teaspoon chopped fresh rosemary
  • 1 cup ice water
  • 3 pounds rabbit stew meat
  • 1 cup red wine
  • 1 cup chicken stock
  • 1/2 teaspoon fresh herbs
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 1/4 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground pepper, plus more, to taste
  • 2 cups grated Gruyère cheese
  • 1/2 teaspoon chopped fresh thyme
  • Mixed baby greens for serving
In a food processor, combine the flour, butter and rosemary and process until pea-size chunks of butter form. Slowly add the ice water and process until a smooth dough forms; do not overmix. Transfer the dough to a floured surface and form into 2 disks. Wrap with plastic wrap and refrigerate for at least 1 hour or up to 24 hours. 

Preheat the oven to 300°F.

In a Dutch oven, sear the rabbit until browned on all sides. Add the wine, stock and herbs, transfer to the oven and cook until the meat is falling apart.  

Meanwhile, in large fry pan over medium-high heat,  melt the butter with the olive oil. Add the onions, the 1/4 teaspoon salt and the 1/4 teaspoon pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. 

When the rabbit is done, transfer to a cutting board, When cool enough to handle, shred the meat and season with salt and pepper.

Increase the oven temperature to 400°F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the dough rounds. Sprinkle with the cheese, covering the dough rounds to the edges. Top with the rabbit mixture, caramelized onions, rosemary and thyme. Fold the edges over the filling to form rustic tarts. Place on the prepared baking sheet and bake until browned, about 20 minutes.
Let the tartelettes cool, then cut into slices and serve with baby greens.