Herbed Chicken and Cheese Tart

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Submited by ayesha from Muscat


For Short Crust Pastry
• 8 ounces flour
• 5 ounces chilled butter
• 1 egg yolk
• Chilled water as required
• 1/4 tsp. salt
For Filling
• 3 boneless chicken breast, thinly sliced
• 1 cup cheddar cheese
• 1 onion, chopped
• 1 tsp. crushed black pepper
• 1 tsp. dry mix herbs
• 1 tsp. garlic paste
• 1 tsp. salt
• 3 tbsp. oil
For White Sauce
• 1 cup milk
• 1 cup water
• 1/4 tsp. mustard powder
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 2 tbsp. butter
• 2 tbsp. flour


For Pastry
• Sieve 8 ounce flour, add ¼ tsp. salt, rub in 2 tbsp. butter with your finger tip, add 1 egg yolk, mix slightly, knead with chilled water as required until the dough comes together, and chill dough for 30 minutes before rolling.
• Pre heat oven to 180 degree C.
• Roll out the pastry into a round on a lightly floured surface and line a 9 inch tart dish with it, prick all over with fork and bake blind for 30 minutes in pre heated oven.
• For white sauce mix all ingredients and cook till it thickens.
For Filling
• Heat 3 tbsp. oil, adds 1 chopped onion, and fry till light golden.
• Add 1 tsp. garlic paste, with 3 thinly sliced chicken breast, cook for 5 minutes, add 1tsp salt, 1 tsp. black pepper, 1 tsp. mixed herbs, fry well, add in the white sauce and cook for 1 minute.
• Pour the mixture into a baked pastry shells, level the top and sprinkle with 1 cup grated cheddar cheese, bake for 15 minutes till cheese melts and tart light golden. Slightly cool, cut into wedges and serve.


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