Left-over chicken and a desire to make tarts resulted in the above works of art. Small tarts like this always look so pretty, it seems like a sacrilege to eat them but eat them we did. I forgot to tell Adriano to buy the creme fraiche so ours were made with milk instead. They were just fine like this but the creme fraiche would make them richer. For a vegetarian version, these would work without the chicken.
This is not a low Fodmap recipe.
Chicken, Mushroom and Rosemary Tarts
Author: Suzanne Perazzini
Ingredients
- 375g/13.25oz savory short pastry
- 8 portobello mushrooms
- 1 cup chopped up cooked chicken
- 2 tbsp butter
- 1 onion finely chopped
- 1 tbsp red wine vinegar
- 2 eggs
- 200ml milk or creme fraiche
- ½ cup grated Parmesan
- Rosemary
Method
- Preheat oven to 200°C/360 °F.
- Line 4 x 12cm tart pans with pastry and bake blind for 15 mins.
- Remove the pans from the oven and take out the weights.
- Reduce the oven to 180°C/350°F.
- Reserve 4 mushrooms and finely chop the remainder.
- Melt the butter in a pan and add the chopped onion, cook gently until clear and add the mushrooms.
- Also cook the whole mushrooms a little separately.
- When they are tender, add the chicken and vinegar, allowing it to bubble.
- Remove from heat and cool a little.
- Mix together the eggs, Parmesan and milk.
- Chop up finely a few rosemary leaves and add to the mixture.
- Add the cooled mushroom mixture.
- Pour the filling into the pastry shells and top with a mushroom.
- Bake for 15-20 minutes until the tarts are golden and just set.
These are elegant little tarts indeed. All of the ingredients together sound delicious. I love the addition of parmesan to the chicken and mushrooms and it is topped with the mushroom instead of chopped up.
There is also some chopped up mushroom in the tart but it looks pleasing to the eye with one on top too.
Suzanne
These tarts look beautiful and so tasty. Nice blog, it’s my first time visiting.
Nice to see you here, Vicki. Thanks for visiting.
Suzanne
I love the look of these savory tarts!
Thanks, Laura.
I love the look of these tarts. They’re gorgeous and like you say, almost too good to eat. The pastry looks amazing too. And I love the combination of chicken and mushrooms xx
The pastry is almost always bought because of time constraints in the evening but it’s fun making up the combinations of the fillings.
Suzanne
I love little quick dishes like this. I often have leftover chicken – nice way to use it. And tarts looks so great!
Tarts are a great way to present leftover food – a little more elegant than a mash up of ingredients on a plate.
Suzanne