7 July 2011

Chicken and Bacon Tart

This is great for leftover chicken and in fact you can make it with anything you have hanging about in the fridge as long as you use the egg/sour cream filler anything can go in. The important thing about tarts is to season them enough - I know people are scared of salt but you can have a little taste of the filling before you pour it in and see. It's really too sad to have an under-seasoned tart. If you don't have chicken then a cheddar cheese and bacon version of this is great and you can always stick a leek in instead of onion.


Chicken and Bacon Tart
Serves 4

For the pastry:
220g plain flour
110g unsalted butter, cold and cubed
pinch of salt
1-2 tbsp chilled water

For the filling:
Chicken and bacon (on a small plate)
2 cooked chicken breasts or left over roast chicken
4 rashers of bacon
1 onion - or whatever you have. I like using large shallots and a bunch of 6 or so spring onions
2 tbsp olive oil
2 eggs
A handful of tarragon, chopped finely
300ml creme fraiche or sour cream
salt and pepper
A tiny pinch of garlic salt if you want

Preheat the oven to 180C/350F. You will need a fluted tart tin - I'm not entirely confident of the size of mine but I think probably about 23cm. This is also good if you want to make the pastry up before hand. The pasty does have to rest quite a bit and then you bake the base blind so it's not the speediest recipe in the world.

1. Make the pastry by sifting the flour and the salt into a large mixing bowl, adding the cubed butter and rubbing it into the flour like you are making some sort of strange double handed sign for money. You want the mixture to resemble breadcrumbs when you finished and you want as much air in it as possible so lift the mixture up in your hands as you rub the butter into the flour.

2. Wrap the pastry in cling film and let it rest in the fridge for at least half an hour. Roll it out so it is larger than you tin and then line the tin with it using a rolling pin rolled over the top of the tart tin to give you neat edges. Then put in the fridge for a further 20 mins to rest.
Neat pastry case


3. Prick the bottom of the pastry case with a from, line with baking paper, fill with baking balls and then bake blind for 12-15 mins. When it's done leave it to cool and make the filling.

Baking balls!


4. Heat the oil in the pan and cook the onions over a medium heat until they are soft and translucent, stirring occasionally. Turn off the heat and add the shredded chicken and bacon and tip into the prepared pastry case.

Chicken and bacon in pastry case


5. Whisk together the eggs, creme fraiche, tarragon, salt or garlic salt, and pepper and pour over the tart.

6. Cook in the preheated oven for 25-30 minutes or until golden on top. Serve with salad and onion marmalade or chutney.

Finished Tart

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