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
2 pinches of nutmeg powder
100g grated cheese
1 tsp garlic-ginger paste
- 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.
- 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.
- 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.
- 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.
- Place the shortcrust pastry in the mold and using a rolling pin, roll out the extra dough on the edge of the mold.
- 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.
- Bake for 30 minutes at 200 degrees. I served mine with a tomato-lettuce-cucumber salad. Awesome!