Chicken Mushroom Corn Tart


Shortcrust pastry ready-made for tart
500g boneless chicken cut in large chunks or left-over grilled chicken
100g drained canned mushroom, sliced in four
1 medium onion, cubed
Half cup drained canned whole-grain corns
20cl cooking cream
¼ cup liquid milk
3 tbsp oil
2 tbsp dried parsley or 3 tbsp freshly chopped one
3 eggs
2 pinches of nutmeg powder
100g grated cheese
1 tsp garlic-ginger paste

Chicken and Mushroom Tart my Way
Chicken and Mushroom Tart my Way


  1. Heat oil in a non-stick pan, add chicken, garlic-ginger paste, 1 tsp salt, 3-4 pinches of pepper and 1 cup water. Cover and let cook on medium fire for 10-15 minutes while turning the chicken over from time to time.
  2. When the chicken is just cooked (not fried) remove them and throw the onion, mushroom and corns in the pan. Let cook for 5 minutes then switch off fire. Keep aside. When the chicken has cooled down, cut them into cubes of 1cm. Keep aside.
  3. In a bowl, hand-whisk the eggs then pour in the cooking cream, liquid milk, nutmeg, parsley, 1 tsp of salt and 2 pinches of pepper. Hand-whisk for a minute. Keep aside.
  4. Follow the instructions written on your shortcrust pastry packaging. Mine said to preheat the oven at 220 degrees Celsius. I used a glass tart mold, so I didn’t need to put any baking sheet.
  5. Place the shortcrust pastry in the mold and using a rolling pin, roll out the extra dough on the edge of the mold.
  6. Prick the base with a fork for a homogenous baking. Sprinkle ¾ of the grated cheese on the base. Then spread the mushroom mix, the chicken cubes and pour over the egg-cream mixture. Finally, sprinkle the rest of the cheese over the tart.
  7. Bake for 30 minutes at 200 degrees. I served mine with a tomato-lettuce-cucumber salad. Awesome!
Chicken and Mushroom Tart my Way
My tart served with a salad

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