Easy peacy chicken tart

How are you all doing? Been a while isn't it? Well I have just been super duper busy with something or the other and must say I'm not complaining. Except that I haven't had the time to hit the gym and that's not something I'd like to get used to. I also haven't really had time to visit your blogs as much as I'd like and I apologise for the same. 

This tart is really the easiest to make if you have the base ready. And by ready I mean store bought. Yes, my dilemma about not being able to roll out dough continues and the one time I tried, I ended up with a torn dough and then tried to mend it with some more dough and altogether it wasn't a pretty scene. That's when I discovered the savoury tart cases at Sainsburys...neat! I shall however give you the recipe for the base, just in case you might be interested:) (of course you will be, because not everyones handicap like me when it comes to rolling dough)

So here goes, a Sunday brunch favourite of ours.

For the tart base:

Plain flour- 200gms

Chilled butter- 100 gms

Baking powder- 1/4 tsp

Egg- 1, beaten

Ice cold water- a few drops

Salt- to taste

For the filling:

Chicken breasts- 2 medium sized (approx 200 to 250 gms), cleaned and diced into small pieces

Pepper powder- 1 tsp

Salt- to taste

Paprika- to taste (optional)

Onion- 1, roughly chopped

Tomato- 1, roughly chopped + 1 for decoration if required

Frozen green peas- 1/4 cup

Milk- 1/2 cup

Eggs- 2

Salt and pepper- to taste

Cheddar cheese- enough to sprinkle on top

Oil- 1/2 tbsp

To make the tart shell, mix the butter along with the flour, baking powder and salt till it resembles a coarse mix.

Add the egg and the water as required and mix till it forms a dough.

Knead for about 5 minutes and then roll it out, a little larger than your tart tin and carefully place it inside with the edges coming up a bit. Press it down well and cut off the extras.

Poke the dough with a fork in a few places and bake in an oven preheated to 170C for about 10 minutes. Ideally you fill it with baking beans when you do so, but I didn't have any, so baked it as it is.

While that's taken care of, make the filling.

Boil the chicken with salt and pepper and paprika (if using) till it is cooked. If the pieces are large, shred them. Keep aside

In a frying pan, heat the oil and saute onions and tomatoes till they are slightly cooked. You don't need it to brown or release oil or anything.

Add the cooked chicken, green peas and mix it all together. Check for seasoning and add as required.

Keep aside to cool for a while.

Beat the eggs and the milk together and season well with salt and peppah!

Assembling:

Once the tart base is pre-cooked. Take it out of the oven and fill it with the chicken mix. Try not to stuff too much in. Its ok if you have leftover chicken, I used it for a sandwich :)

Pour the egg mix into the tin, on top of the chicken. Try and get it as even as possible. Again, big deal if its not...being rustic is a charm I'd try and work on :)

Sprinkle enough cheese on top, arrange a few sliced tomatoes on top and bake at 170C for 20 to 25 minutes, or till it is slightly firm.

Once done, cool on a rack for 5 minutes, and carefully remove it onto a chopping board. I didn't want to slice them in the tin because for one, mine was a brand new non stick tart pan and two, its a bit difficult to get it out without creating a mess, for me that is!

Do do whatever suits you. Slice them in wedges and serve with a salad. I'd say brunch is ready.

Notes: You can really do any filling of your choice. I once did a mushroom and chicken mix. I'm sure paneer would be a great option as well.

I pre-cooked the tart base because the first time I made this, I thought the base was a bit undercooked and all doughy!

If you want to Indianise it, add a dash of meat masala while boiling the chicken.

You can freeze it and it would definitely last a week or if you just refrigerate it, definitely for 3 days. Its a perfect make- ahead breakfast item.
The above measurements fill two tart cases of that size, but the base recipe is just for a large 9 inch tart.


PS: All you guys who wrote in asking for the icing recipes and tips on cupcake decorating, I shall definitely get down to it once I bake and decorate something on my own first. Thanks a lot for those beautiful comments as well. You guys made my day. Hugs { }