Sunday chicken leftover tart
This is a quick recipe for a tart made from leftover chicken. Note you could do this with a lot of different meats but chicken is very easy to complement with the rest of the ingredients.
Make a tart dough.
- 250g wheat flower
- 50g of a coarse flower
- 1 tsp of salt
- 150g cold butter
- Cold water
Mix the dry ingredients, use a grater on the cold butter and mix. Just use your hands to shape it into a ball, add a bit of water to the mix. I usually just do this next to the sink and add about a cupped handful of water at a time. Do not knee the dough! it just needs to stick together.
Wrap it and put it in the fridge to cool down, it's way easier to roll out later then.
Cut a couple of leeks or hand fulls of spring leek in nice rustic chunks.
Cut a side of bacon 200-300g into dices.
Fry the bacon, add the leek when it has taken color. Keep about 1/3 of the leek in reserve, the tops dont need that much cooking time.
Dice the leftover chicken use equivalent of 3 chicken breasts.
Hot tip: Add a bit of water to the pan to get all the flavor out it.
Mix 5 eggs with 250ml of cream or creme fresh if you want it lighter. Add some mozzarella, cheddar or similar grated cheese to the mix. Be generous with pepper and salt.
Roll out your tart dough between two baking sheets so it fits. Just roll it out in the shape of what you have.
Bake the tart "blind". This is so it retains its shape after adding the filling and avoid it becoming saggy. If you don't know how, just poke holes in it with a fork, that is also fine.
Bake it for 10-15 minutes at 175c, top and bottom heat in the oven.
Slice some tomatoes together with the leek tops.
Now it is time to fill the tart. First the chicken, bacon and leek filling. Now add the green leeks. Pour in the egg/cream/cheese. Make sure you got the cheese nice and even.
Add the diced tomatoes to form a nice lid. Remember tomatoes loves salt and pepper.
Bake it in the oven for about 40 mins same setting - 175c top/bottom heat.
Use a sharp knife to check if it is done, stick it in and if nothing sticks it is fine. It could take as little as 30 mins and as much as an hour depending on the temperature of your ingredients, size of the tart etc.
Let it rest for 30 minutes before serving.
Oh you want desert? ok bonus time.
Get a pineapple. Get en eco one, it is small but you don't need much.
Cut it into chunks, remove the stem.
Add a cup of suggar, maybe 2?
Add water so it comes halfway up.
Turn up the heat and let the water and suggar boil.
Turn over the pineapple from time to time, bathe it with a spoon.
Wait until you have boiled all the water off and a nice syrup remains. If it is done before your tart, just let it sit. Maybe have a taste, no one will know.
I know you were bored waiting for the tart to finish baking. Now you have a dessert instead of being bored.
Add a bit of cognac or rum, light it up and watch it burn. Turn off the lights and do it at the table. Listen to the Oooh's and Aaaah's. Whip some cream, and serve with the sirup sauce.
Enjoy!
