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Brussels sprout, chestnuts and chicken tart.
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Chef :
susiesoxxBrussels sprout, chestnuts and chicken tart.
A variation of Nigel Slater's recipe using some Christmas leftovers. He uses a rich pastry case recipe which I found difficult to roll, so I bought JusRol second time round!
Ingredient
Food ration :
4 servingsCooking time :
35 mins
200 grams
ready made shortcrust pastry
200 grams
cooked chicken
100 grams
precooked chestnuts
2
eggs
1
egg yolk
150 ml
double cream
150 ml
creme fraiche
Cooking instructions
* Step 1
Preheat oven to 180°C
* Step 2
Roll out pastry on a floured board to about 3mm thick.
* Step 3
Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins
* Step 4
When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry.
* Step 5
Leave to cool whilst preparing the filling.
* Step 6
Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts..
* Step 7
In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously.
* Step 8
Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top.
* Step 9
Return to the oven for 12 mins until the custard is set and golden in colour.
* Step 10
Eat warm or cold. :-)
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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