Chicken, Mushroom & Thyme is a marriage made in heaven.
Especially when its all wrapped up in my delicious homemade tart.
Some of you may be looking at this thinking this is essentially a quiche!
But at the Snap Happy Bakes residence we call it a tart.
For the simple fact that Mr H hates chicken quiche, but he loves chicken tart!
I used to fall foul of this trick when I was a little whipper snapper. I would only eat oxtail soup. So my lovely parents simply told me every soup was oxtail soup!
I would quite happily then eat the whole bowl, blissfully unaware!
This trick works wonders on Mr H!
Does anyone else use this tactic?!
Anyway back to the quiche..err I mean tart!
225g plain flour
100g butter, cubed
1 red onion, chopped
3-4 large sprigs thyme, finely chopped
350g chicken, diced
100g chestnut mushrooms, sliced
3 eggs, lightly beaten
150mls double cream
150 mls milk
50g parmesan, grated
Salt & Pepper to season
1. Rub the flour and butter together in a bowl until resembles bread crumbs. Add a good pinch of salt.
2. Add 2-4 tbsp of water and form a dough. Turn out onto a floured surface and knead for 1-2 mins.
3. Cover the pastry dough in clingfilm and pop in the fridge for 30 mins to chill.
4. Once chilled, take the pastry dough out of the fridge. Roll out on a floured surface to the thickness of a £1 coin.
5. Line a 25 cm loose based round tart tin with the pastry and leave the excess pastry to hang over the edge of the tin. Prick the pastry a few times with a fork. Put the tin lined with the pastry back in the fridge for 10 mins to chill.
6. Meanwhile heat the oven to 200C/180C fan/Gas 6.
7. Once chilled take the tin out of the fridge and line the base with baking parchment and fill with baking beans. Bake in the oven for 10 mins.
8. After the 10 mins take the pastry out of the oven and remove the baking beans and parchment paper.
9. Carefully trim off the excess pastry around the edges. Put the pastry back in the oven for a further 5-10 mins until the pastry looks cooked.
10. Meanwhile fry the onion in some oil until soft. Add the thyme & chicken. Once the chicken is browned add the mushrooms and fry until the chicken and mushrooms are cooked all the way through.
It is important that the mushrooms are cooked thoroughly at this stage to avoid a tart with a soggy bottom!
11. Once the pastry is cooked remove from the oven. Turn the oven down to 180C/160C fan/Gas 4.
12. Using a slotted spoon transfer the chicken and mushroom mixture to the tart base.
13. Mix the eggs, cream, milk & cheese in a jug. Add salt and pepper to season.
14. Pour the creamy liquid over the chicken mixture until it reaches the top of the tart tin, but doesn’t flow over the edge!
15. Bake the tart for 25-30 minutes.
Serve hot or cold.
I personally think it tastes nicer the next day when the flavours have really come through.
What a tasty tart it is!