Recipe for tart tin dia.24cm
This recipe is one of my favourite- a chicken caramelized onion tart. No matter with what it is filled I am in love with tart especially when it is 100% homemade it is absolutely delicious. I do have a lot of other tart recipes on my website, so do not hesitate to check them out they all are so delicious.
So, this time what is in it? It is a homemade shortcrust pastry base (check the recipe here), filled with a mixture of onion, chicken, grated cheddar cheese with a pinch of parsley to give it more taste. Absolutely perfect for summer, picnic and for dinner served with a soup or a salad - #yummy 😋
Ingredients:
o 1 shortcrust pastry
o 50 gr cooked chicken
o 1 large onion or 2 medium, halved and thinly sliced
o 25 gr butter
o 1 tbsp extra virgin olive oil
o 2 eggs, for scrambled egg
o 3-4 eggs, beaten for the filling
o 150 gr cheddar cheese, grated
o Few sprigs of parsley, chopped
o Pinch of nutmeg, freshly grated
o 150 gr double cream, (if you would like a lighter recipe you can skip this ingredient)
o Salt and freshly ground pepper, to taste
Instructions:
- In a large frying pan, heat the butter and oil, add the onions and let them cook in medium-high heat for about 20 minutes or until they are soft and slightly golden brown, then transfer to a large bowl;
- Lightly whisk your 2 eggs and a pinch of salt, in the same pan where you cooked your onions, add on knob of butter, and let it melt, pour in the egg mixture and stir. When the eggs are softly set and slightly runny, remove from heat and transfer to the same bowl with the onions;
- Heat your oven to 180°C / 350°F roll out your shortcrust pastry until it is around half a centimetre thick and place it into your quiche tin, gently press the pastry into the side of the tin (tip: once done place it in the fridge for about 15 minutes or until your filling is ready, this will prevent the pastry shrinking in the oven later);
- Meanwhile, in the same bowl where there is your cooked onions and eggs, add the cooked chicken, the cheddar cheese, the double cream, the parsley, the beaten eggs, and finish by seasoning with salt, pepper and nutmeg. Give the filling a good stir and it is time to fill your pastry case;
- Bake for 45-60 minutes until the filling is set and take a nice golden-brown colour. Remove from the oven and allow the tart to cool before removing from the tin. It’s time to serve !! 😋
Tips and notes:
To easily remove the tart from the pan, I personally use baking sheet for the tart tin and then put on top my shortcrust pastry.
You can remove or add any ingredient depending on what you like, you can also add on any other ingredient that you have on your fridge.
For this recipe you can use any chicken leftover that you might have on the fridge or simply cook some on spiced water or grill it.
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