Serves 4
35 min
Savory Smoked Chicken and Tomato Tarts
Recipe GLPRbdfdfa5c2d5052
Individual savory tarts filled with smoked chicken, fresh peas, and roasted cherry tomatoes, bound together with a creamy herbed egg custard and baked in crispy puff pastry shells. Perfect as an elegant appetizer or light main course.
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Ingredients
4 pieces Puff pastry squares (10 cm), defrosted
100 g Smoked chicken, cut into small pieces
150 g Cherry tomatoes, halved
100 g Fresh green peas
3 Eggs
185 ml Double cream
Dried Mediterranean herbs (optional)
Salt
Ground black pepper
Directions
Preheat your oven to 180°C (350°F). If using nonstick tart tins, they require no additional greasing since the puff pastry contains sufficient butter; however, regular metal tins should be lightly greased.
In a bowl, whisk together the eggs and double cream until well combined. Season the mixture with salt, black pepper, and dried Mediterranean herbs if using. Set the custard mixture aside.
Line each prepared tin with a puff pastry square, gently pressing it into the bottom. Prick the pastry base several times with a fork to prevent puffing during baking.
Distribute the smoked chicken pieces evenly among the four tart shells, dividing them equally. Add the green peas in the same manner, being careful not to overfill the tins as the filling will expand during baking.
Carefully pour the cream and egg custard mixture into each tart shell, filling only three-quarters of the way to the top to allow room for the mixture to rise. Do not fill to the brim.
Gently press the cherry tomato halves, cut side up, into the custard, distributing them evenly across each tart.
Place the tarts in the preheated oven and bake for 20–25 minutes, or until the pastry is golden brown and the custard is set and firm to the touch. The internal temperature should reach 165°F to ensure the eggs are fully cooked.
