Spiced Chicken Tart

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.


By Published On: August 20th, 202141 Comments on Spiced Chicken Tart

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. Bernadette August 20, 2021 at 6:26 AM - Reply

    Thanks for sharing this recipe Mimi. It is unique and looks very tasty. I imagine cut into smaller squares it would make a nice cocktail snack.

    • chef mimi August 20, 2021 at 11:55 AM - Reply

      Great idea! Good with a nice chilled white or even prosecco.

  2. Healthy World Cuisine August 20, 2021 at 7:00 AM - Reply

    We would eat this any time of the day. Love this idea for a quick and easy fall dinner recipe. Lots of gorgeous spice and flavors. Take Care

    • chef mimi August 20, 2021 at 11:55 AM - Reply

      Spring and summer would work too. It’s not heavy.

  3. angiesrecipes August 20, 2021 at 7:09 AM - Reply

    I love the idea of using curry chicken for the savoury tart. This looks yummy and is for sure a keeper.

    • chef mimi August 20, 2021 at 11:54 AM - Reply

      I haven’t made this in years. So glad I re-found the recipe and made it again!

  4. Dorothy's New Vintage Kitchen August 20, 2021 at 7:18 AM - Reply

    These are lovely! You could build a party around it.

    • chef mimi August 20, 2021 at 11:54 AM - Reply

      I guess so!

  5. franflint61 August 20, 2021 at 9:15 AM - Reply

    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’!

    • chef mimi August 20, 2021 at 11:54 AM - Reply

      That would be good as well, and also pretty!

  6. Abbe@This is How I Cook August 20, 2021 at 11:22 AM - Reply

    Sounds good Mimi! I love cookbooks of all sorts and as long as I can find just one good recipe from any book, I consider it worth the price! These look good!

    • chef mimi August 20, 2021 at 11:53 AM - Reply

      I know exactly what you mean! And I agree.

  7. thatskinnychickcanbake August 20, 2021 at 11:46 AM - Reply

    Mmmm….so yummy with a puff pastry crust! Plus the filling sounds wonderful!!!

    • chef mimi August 20, 2021 at 11:53 AM - Reply

      It’s really tasty. A really good flavor profile.

  8. Mary August 20, 2021 at 3:54 PM - Reply

    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 :))

    • chef mimi August 20, 2021 at 3:59 PM - Reply

      You are so right. This tart is a perfect example of throwing whatnot together!

  9. marymtf August 21, 2021 at 12:30 AM - Reply

    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?

    • chef mimi August 21, 2021 at 6:54 AM - Reply

      I had to check it out on Amazon – no, I’ve never heard about this. It sounds complicated!!! But I love the cookbook’s name! Do you own it?

      • marymtf August 21, 2021 at 3:43 PM

        Unfortunately I do, Mimi. I thought it was going to be about flavour combinations to complement the meat or fish being prepared . I suspect it might be a good source for professionals, but I can’t make head or tails out of the endless lists.

      • chef mimi August 21, 2021 at 4:06 PM

        Oh goodness that’s awful. And the reviews are really high for it!

      • marymtf August 21, 2021 at 5:36 PM

        Yes, I know. 🤭

  10. Frank Fariello August 22, 2021 at 7:35 AM - Reply

    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?

    • chef mimi August 22, 2021 at 10:35 AM - Reply

      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!

  11. Cynthia M Woodman August 22, 2021 at 4:09 PM - Reply

    this sounds so delicious Mimi! Love all the flavors!

    • chef mimi August 22, 2021 at 4:37 PM - Reply

      It’s really delicious!

  12. Debra August 22, 2021 at 10:42 PM - Reply

    I like working with puff pastry and the spices are amazing. I can almost smell this baking!

    • chef mimi August 23, 2021 at 3:43 PM - Reply

      Me, too! Cause you really don’t have to do much with it and it’s pretty and delicious! (I’m not a baker.)

  13. sherry August 23, 2021 at 6:31 AM - Reply

    they look delightful and full of flavour mimi. i love a tart or a pie!:-)

    • chef mimi August 23, 2021 at 3:43 PM - Reply

      I agree. Especially savory ones.

  14. Tandy | Lavender and Lime August 24, 2021 at 4:00 AM - Reply

    This looks so good and I am really inspired by the sheet pan method for tart making.

    • chef mimi August 24, 2021 at 6:57 AM - Reply

      The tart pan has a removable bottom so you can get the tarts out easily. I love that!

  15. Ben Maclain|Havocinthekitchen August 24, 2021 at 2:57 PM - Reply

    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!

    • chef mimi August 24, 2021 at 3:19 PM - Reply

      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!

  16. kitchenriffs August 25, 2021 at 10:10 AM - Reply

    This looks great — zesty flavor in a nice little package. Thanks!

    • chef mimi August 25, 2021 at 11:43 AM - Reply

      It’s a really delicious tart!

  17. cookingontheweekends August 30, 2021 at 9:31 AM - Reply

    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

    • chef mimi August 31, 2021 at 8:11 AM - Reply

      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!

  18. Karen (Back Road Journal) September 5, 2021 at 12:34 PM - Reply

    I really enjoy savory tarts and luckily I have all the ingredients to make this one. One question, did you dock the pastry before blind baking it?

    • chef mimi September 5, 2021 at 12:38 PM - Reply

      No, I didn’t. I do that with pie crust, but not puff pastry. Don’t know why!

  19. David Scott Allen September 17, 2021 at 3:43 PM - Reply

    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…

    • chef mimi September 18, 2021 at 11:47 AM - Reply

      Exactly! And it’s just so good.

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