Savory Chicken, Mushroom and Thyme Tart

Step by step

Method

1. 01

   Prepare the tart crust: In a large bowl, combine 250g all-purpose-flour, 30g grated parmesan, 3g salt, and 100g cold, cubed butter. Cut the butter into the flour mixture using your fingertips or a pastry blender until coarse crumbs form. Add 60g (1 large) egg and mix until a dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.

2. 02

   While the dough chills, prepare the filling: Heat 15g olive-oil and 50g butter in a large skillet over medium heat. Add 200g finely sliced onion and cook slowly, stirring occasionally, until caramelized and deeply golden, about 15-20 minutes. Add 15g minced garlic and cook for another minute until fragrant.

3. 03

   Add 300g sliced mushrooms to the skillet and cook until softened and their liquid has evaporated. Stir in 300g cooked and shredded chicken-breast and 5g fresh thyme leaves. Season the mixture with 2g black-pepper and 2g salt. Remove from heat and set aside.

4. 04

   Preheat your oven to 190°C (375°F). Lightly grease a 23cm (9-inch) tart pan with a removable bottom. On a lightly floured surface, roll out the chilled dough into a 30cm (12-inch) circle. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork several times.

5. 05

   Blind bake the crust: Line the tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment and weights, and bake for another 5-7 minutes, or until the crust is lightly golden. Reduce oven temperature to 175°C (350°F).

6. 06

   Prepare the custard: In a medium bowl, whisk together 120g (2 large) eggs, 200g heavy-cream, 30g grated parmesan, and 3g salt. Season with a pinch of black-pepper.

7. 07

   Assemble the tart: Spread the chicken and mushroom filling evenly over the bottom of the pre-baked tart crust. Carefully pour the custard mixture over the filling.

8. 08

   Bake the tart for 30-35 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean. Let the tart cool for at least 15 minutes before slicing and serving.