Chicken, caramelised leek and cheddar tart

Chicken, caramelised leek and cheddar tart

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This delicious chicken, leek and cheddar tart is perfect for sharing.

The ingredient of Chicken, caramelised leek and cheddar tart

  1. 2 tablespoons extra virgin olive oil
  2. 2 leeks, trimmed, halved, thinly sliced
  3. 2 teaspoons brown sugar
  4. 2 small cooked chicken breasts, thickly sliced
  5. 4 eggs
  6. 1/3 cup pure cream
  7. 1/2 cup grated cheddar
  8. 2 tablespoons chopped fresh flat-leaf parsley, plus extra to serve
  9. 1 tablespoon chopped fresh thyme, plus extra to serve
  10. Salad, to serve
  11. 2 cups plain flour
  12. 175g cold butter, chopped
  13. 1/2 cup grated cheddar
  14. 2 egg yolks
  15. 1 tablespoon iced water

The instruction how to make Chicken, caramelised leek and cheddar tart

  1. Grease a 3cm-deep, 20cm round (base) loose-based fluted flan tin.
  2. Make Cheddar Pastry: Using a food processor, process flour, butter and cheddar until fine crumbs form. Add egg yolks and water. Process until dough just starts to come together, adding a little extra water if needed. Shape dough into a disc. Roll out between 2 sheets of baking paper until 5mm thick. Line base and side of prepared tin with pastry. Trim edge. Place on a baking tray. Cover with plastic wrap. Refrigerate for 30 minutes.
  3. Preheat oven to 200C/180C fan-forced. Line pastry case with baking paper. Fill with pie weights or uncooked rice. Blind-bake for 15 minutes. Remove weights or rice and baking paper. Bake for a further 10 minutes or until pastry just starts to turn golden. Cool completely.
  4. Meanwhile, heat oil in a large frying pan over medium heat. Cook leek, stirring occasionally, for 15 minutes or until softened. Add sugar. Cook, stirring, for 5 minutes or until caramelised. Set aside to cool.
  5. Reduce oven temperature to 180u00b0C/160u00b0C fan-forced. Arrange chicken and leek in pastry case. Whisk eggs, cream, cheddar, parsley and thyme in a jug. Season well with salt and pepper. Pour over chicken mixture. Bake for 40 to 45 minutes or until tart is just set. Stand for 10 minutes.
  6. Transfer to a serving plate. Sprinkle with extra parsley and thyme. Serve with salad.

Nutritions of Chicken, caramelised leek and cheddar tart

fatContent: 646.734 calories
saturatedFatContent: 45.5 grams fat
carbohydrateContent: 23.2 grams saturated fat
sugarContent: 30.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 27.8 grams protein
sodiumContent: 278 milligrams cholesterol

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