A little confession: many times I cook based of what I can find in my fridge and freezer. Other times I shop to cook something specific, when I have a special craving or we are having people over. Otherwise I'm not as organized as I would like to. I don't plan a menu for the week and shop accordingly, although I should. Instead I shop for the week with no plan in mind, and then go from there. If I could I'd choose option two: a place where I’m organized and don’t have to run down to the supermarket because I decided to make a Spanish omelette because I had a big batch of potatoes and later realized I had no eggs!!
In my y universe we improvise, and this is exactly how this recipe came to life. With a run to the supermarket to get cream included!
I had leftover dough lying around so I decided to make little tartelettes. If you come here often you might notice that the recipe for the crust is the same one I used the chicken pie! Indeed. Making the most of everything these days, including pie crust.
At the time, I rolled out all of the dough, and set aside what I hadn’t used for the chicken pie! I covered each sheet with parchment paper, wrapped them in film and froze them. Until now. Truth be told, every time I make quiche, or pie, or tart or whatever name you want to call them I use my go to classical French pate brisee. Even though I like it (maybe even love it), I find it a little too rich for weekday, everyday meals, so after the chicken pie experience I decided to give this crust a chance. Allowed on week night if you will. In my mind at least.
I love the combination of chicken and mushroom, it never lets me down, no matter which way I decide to cook it, and it’s always a big success. So for flavor I went with my favourite combination and wasn’t let down. Happy face!
Side note: you can make a tart or quiche out of almost anything. My tip would be the following: make sure you season each ingredient separately as you cook it. Also season the quiche batter is super important! Don't be afraid to explore in the kitchen, it might be fun!
For 1 medium size tart or 8 tartelettes
For the Crust (It makes 4 medium size crusts)
Adapted from the cookbook Clasico Argentino
Flour 500 g
Butter 160 g
Salt 10 g
Water 175 g
For the Filling
Chanterelles 250 g
Chicken breast 1
Shallots 2 or Red onion 1
Garlic Clove 2
Butter 30 g
Olive oil 2 tablespoons
For the Batter
Whole milk 150 g
Cream 150 g
Egg yolk 1
Parmesan 50 g
Cut the butter in small cubes. Using the tips of your fingers mix with the flour and salt until you have obtained a sandy type consistency.
Make a whole in the middle and add the water. Mix until you have obtained a homogenous dough.
Cover in film and let it rest in the refrigerator for minimum two hours. I like to refrigerate it overnight, it makes rolling it out a lot easier.
For this recipe I prepared the dough the night before. This allowed me to work on the filling without worrying about anything else. I totally recommend it!
Cut the chicken breast in small cubes. Chop the shallots. Peal the garlic cloves and crush them using the blade of your knife and palm of your hand. Properly wash the chanterelles mushrooms and cut them into smaller pieces if necessary (if they are too big!). Thinly slice the parsley.
In a pan add some butter and a teaspoon of olive oil, add the shallots and the garlic. Slowly cook over medium heat until they are transparent and cooked through. I like mine almost caramelized so this is the longest part of the process. Mix from time to time. Season with salt.
Season the chicken with salt and pepper and add to the pan with the shallots. Cook for about 5 minutes.
Add the mushrooms and up the heat. Cook for a few minutes. Season.
Remove from heat, add the sliced parsley and mix all the ingredients together.
Make sure you taste and rectify seasoning if necessary. Set aside.
In a bowl whisk all the ingredients together. Season!
Pre-heat the oven to 170 degrees Celscius.
Butter your tart moulds. Either a big one or several individual ones.
Roll out the tart crust to 3 or 4 mm. Line your tart moulds. Pinch them with a fork and blind bake for 10 minutes approximately. The dough needs to be cooked but not coloured.
Add the filling and then pour the batter on top. Bake in the oven until set and slightly coloured. About 20 minutes.
The baking times will depend on the size of your tarts. The bigger it is the longer it will take! Just keep an eye out for them.
Also, you’ll have left over dough. You can also roll it out, cut rounds that correspond to the size of you moulds and freeze them for up to a month. You should cover them with parchment paper and wrap in2 or 3 layers of film wrap to properly protect them!