Spiced Chicken Tart

41 Comments

I used to have this thing about “little” cookbooks, like they weren’t worthy unless they were hefty and contained lots of photographs. Fortunately, I learned my lesson, because I have a few favorite little cookbooks now.

The one I’m referring to today is called Savory to Sweet Pies & Tarts, by Janice Murfitt, published in 1993.

Maybe a sign that it’s a significant, albeit little book, is the foreword by Albert Roux, of the famous Roux brothers.

In the foreword, he states that the author “provides new and unusual ways of adding flavor and interest to the basic pastries used, such as adding crushed nuts or citrus zest, and also presents a splendid array of fillings, both comfortingly traditional and classic with an intriguing twist.”

In this case, the tart I’m making appeals to me because of the curry flavors. It could be called a curried chicken quiche in puff pastry.

Spiced Chicken Tart
Slightly adapted

6 ounces frozen puff pastry, thawed
2 tablespoons butter
1 leek, thinly sliced
1 garlic clove, minced
1/2 teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons garam masala
1/2 pound raw chicken breast, diced
1 small sweet potato, peeled, diced, and cooked
1 tablespoon chopped fresh cilantro
1/2 teaspoon lime zest
1/2 teaspoon salt
1/4 teaspoon white pepper, or to taste
1 tablespoon mango chutney, diced if necessary
2/3 cup heavy cream
2 eggs
1 egg yolk
Fresh cilantro (optional)

Roll out the dough thinly on a lightly floured surface and use it to line a rectangular tart or round pie pan. Flute the edges and chill 30 minutes.

Preheat the oven to 400 degrees F.

Bake the pastry shell “blind” until lightly browned at the edges, 10-15 minutes. Lower the oven to 375 degrees.

While the shell is baking, melt the butter in a saucepan over medium heat. Add the leek and garlic and cook quickly for 3-4 minutes.

Stir in the spices, chicken, and cooked sweet potato. I browned the chicken first and seasoned with salt and pepper.

Cook, stirring frequently, until the chicken cooks a little more. Then add the cilantro, lime zest, juice, salt, pepper and chutney. Remove from the heat.

Gently place the chicken mixture into the prepared crust. Beat together the cream and eggs and pour into the pastry shell.

Bake until the filling has set, 15-20 Minutes.

Serve hot or cold, garnished with chopped cilantro.

Sour cream would also be a lovely addition.

There’s something so special about this little tart. It’s a perfect combination of ingredients all put together in puff pastry.

 

41 thoughts on “Spiced Chicken Tart

  1. Yum, it looks like there are loads of flavors in this tart. I could also see them being made folded over into individual puffed ’empanadas’!

  2. Most people enjoy a tart with ‘nubbley’ vegetables and whatever else you have in the fridge (chicken, bacon etc). It’s a bit of a flavour mystery brought together with a tasty custard. What’s not to drool over. I really like these tasty morsels which are only limited by your imagination.
    Thanks Mimi :))

  3. Talking of underestimated books, Mimi, or in this case a book bought online, purely for the interesting title, what if anything do you know about The Flavor Bible?

  4. Looks lovely, Mimi! I’m a big fan of savory tarts, although these days mine tend to go in the vegetarian direction. I’m also a big fan of “little cookbooks”. In fact, they’re basically the only cookbooks I buy these days, the ones focused on some very specific area of cooking, like a single region of Italy. Otherwise my already oversized collection and the internet provide all the inspiration I need and more… I’d imagine it’s something similar with you?

    • Oversized might be an understatement for me, but I don’t collect anything else, so I feel justified! And, my husband benefits, so he’s happy!

  5. I’m an old-fashioned person, and I prefer illustrated cookbooks haha. Even though I can imagine the flavour and visual profile of a recipe without an image (most of the times), photos add a special cozy element. As for savoury pies and tarts, I’m a huge fan – probably more than sweet ones. Besides, you can always have a savoury pie as the main dish, and then a sweet one for dessert :) This looks and sounds terrific; such a great combination of flavours!

    • I agree whole heartedly. It’s got to be the pictures!!! I am not a dessert eater, so I’m all for a good savory pie!

  6. We love curry flavors in my house, and this recipe is intriguing. I always like a puff pastry crust too, as it adds something special with its buttery layers. (I like all sizes of cookbooks, and have a couple of single subject tiny ones.) :-) ~Valentina

    • This tart filling is so good, and I’d call it addicting! the chicken and sweet potatoes are wonderful, plus the leeks…. It’s all good!

  7. Wow, I’m sorry I missed this! (Work is getting in the way of my social life!) I love everything about this tart…. This will make a wonderful supper, and then additional lunches for me on those busywork days…

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