Chicken Tart – Chicken Tart Recipe – How to Make Chicken Tart

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Chicken Tart – Chicken Tart Recipe – How to Make Chicken Tart

Chicken tart is a delicious, easy-to-make main dish that’s often served at feasts and during the month of Ramadan. It combines rich flavors with a creamy filling and a golden puff pastry crust that’s sure to impress.

Ingredients for Chicken Tart:

Chicken Tart

 

  • 6 pieces of chicken fillet

  • 1 teaspoon of salt

  • 3 bay leaves

  • 1 large onion

For the Filling:

  • 3 carrots, cut into medium-sized pieces

  • 3 tablespoons of butter

  • 2 red bell peppers, diced

  • 1 cup of shredded cheddar cheese

  • 1 cup of sliced mushrooms

  • 2 cups of heavy cream

  • 2 cups of shredded mozzarella cheese

  • ¼ cup of flour

  • 1 teaspoon of salt

  • 1 teaspoon of black pepper

How to Prepare Chicken Tart:

  1. In a large pot, place the chicken fillets along with bay leaves, chopped onion, and salt. Cover the ingredients with water and bring to a boil over medium heat. Cook until the chicken is fully done.

  2. Meanwhile, prepare the filling:
    In another pot, melt the butter over low heat. Add the chopped carrots and bell peppers, and sauté until the vegetables soften.
    Add the mushroom slices and stir well with the vegetables and butter. Then, add the cooked chicken (cut into pieces or shredded).
    Sprinkle the flour, salt, and black pepper over the mixture, and stir everything well.
    Pour in one cup of the chicken broth and stir until the mixture thickens into a creamy sauce.
    Add the heavy cream and continue stirring for about 10 minutes.
    Stir in the mozzarella cheese and half of the cheddar cheese, mixing until melted and well combined.

  3. Assemble the Tart:
    Preheat the oven to medium heat (around 180°C or 350°F).
    Transfer the chicken and cream mixture into an oven-safe baking dish.

  4. For the top crust:

    • 1 sheet of puff pastry

    • 1 egg yolk

    • 3 tablespoons of milk

    Lightly flour a flat surface, and roll out the puff pastry using a rolling pin until it fits the size of your baking dish.
    Poke a few holes into the dough using a fork to prevent bubbling.
    Gently place the pastry sheet over the chicken mixture, pressing the edges to seal it in place.

  5. In a small bowl, mix the egg yolk with milk and a splash of vinegar or lemon juice. Brush this mixture over the pastry surface using a kitchen brush.

  6. Bake the tart in the oven for about 30 minutes, or until the top turns golden brown.

  7. Remove from the oven and serve hot.

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