Monday, August 13, 2012

Chicken Tart recipe by morEwish

Updated on April 5th '17

Tarts are perfect for appetizers, snacks, and even a main dish for a meal accompanied by a nice fresh salad. This Chicken Tart can be thrown together in just 15 minutes, or just in time for dinner!

A savory tart or a pie would always be delightful when you have them home made... its a crispy crust filled with yummy chicken with some veggies and yummy layer of cheese is cherry on top.

The pastry base for this dish is easy to prepare and make. You can make your own pastry crust for Tart but there are also a lot of shortcut pastry products available in the market if you want to cut your preparation time and have a pastry base readily available for cutting and baking. Preparation is just about thirty minutes and cooking time is thirty minutes as well, so within an hour you can already serve this yummy tarts with chicken for everyone to enjoy.

With a little garnishing, this tart can turn into party-worthy appetizers and finger food snacks.

Video Tutorial:


For dough:

all purpose flour 2 cups
butter 1/2 cup (125 gm)
salt 1/4 tsp
baking powder 2 tsp
milk 1/2 cup

For filling:

boneless chicken 1 lb
onion finely chopped 5 -6 tbsp
garlic mince 1 tsp
butter/oil 3 tbsp
salt 1/2 tsp
black pepper 1/2 tsp
flour 2 tbsp
cream 2 tbsp
milk 1 cup
bell pepper 1 medium (small chunks) 
cheese - blend of mozzarella n cheddar 
oregano - optional

To make the pastry: 

combine the flour, baking powder and salt in a large mixing bowl....add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs
Make a well in the middle of the pastry... pour water and bind the dough until it holds together without being too wet or sticky

now for the tart.... generously grease 9 inch pie pan, roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick

carefully roll the dough up onto the pin and lay it inside pie pan

press the dough into the pan so it fits the edges into the sides of the pan...

shave off the excess hanging dough with a knife...

prick the bottom all over with the fork

now bake it for 15 - 20 minutes in preheated oven on 350F/180C...

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