Recipe from Tenement Kitchen

Serves 6

Everyone loves a tart. Head out of the gutter. This is a great savoury recipe and the perfect addition to a Spring brunch or summer picnic. I have only one tip; don’t overwork your pastry or it’ll get tough. You want a light crisp case, not a rubbery dense dough.

 

Recipe:

  • 120g butter, cut into cubes
  • 300g plain flour, plus extra for dusting
  • pinch of salt
  • 2 Chicken breasts
  • 2 medium Leeks
  • 150g Feta, crumbled
  • 50g Walnuts, chopped
  • 3 Eggs, 1 egg yolk
  • 125g Mascarpone
  • 125ml Milk

Instructions:

  1. First, make the pastry. Put the butter in a bowl with the flour and salt. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add about 6 tbsp water to the mixture and use a knife to mix together until you have a firm dough. Cut the dough in half and shape each into a flat disc. Wrap in cling film and put in the fridge while you make the filling.
  2. Season your chicken and pan fry. Once cooked, shred and allow to cool.
  3. Pour a tablespoon of olive oil into a medium saucepan and place on a medium to low heat. Cut the leeks into fine disks and place into the saucepan. lightly season leeks and place lid on the saucepan. Allow the leeks to caramelise for 15 minutes, or until light and smell sweet. Remove the leeks from the saucepan and allow to cool.
  4. Crumble the feta into the cooled leeks and add the chopped walnuts.
  5. Heat oven to 180C/160C fan/gas 4. Put a baking tray in the oven to preheat. Roll out 1 disc of the pastry on a lightly floured surface to 5mm thick. Use this to line a 24cm round x 3cm deep fluted tart tin, cutting overhanging pastry. Prick the pastry all over with a fork, place on the heated baking tray and blind bake for 10-12 mins with pie weights. Remove the pie weights and return the pastry for ten minutes until blonde.
  6. In a stand mixer, mix the eggs, mascarpone and milk. Add the leek mixture and shredded chicken. Fill the pastry case with the filling and return to the oven for 20 – 25 minutes.
  7. Remove from oven, garnish with fresh thyme and service hot or cold.

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