Chicken, caramelised leek and cheddar tart

Chicken, caramelised leek and cheddar tart


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
cholesterolContent: 27.8 grams protein
sodiumContent: 278 milligrams cholesterol

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