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Mediterranean chicken tart recipe

Mediterranean chicken tart recipe

0 ratings

Created by The Tesco Real Food team

Simple, quick and tasty, this Med-style chicken tart has a lot going for it. For starters, it provides one of your 5-a-day and is a source of fibre and protein. Secondly, it uses leftover chicken stew – see recipe below – so it's great if you like batch-cooking. Rustle this up for a deliciously different lunch or a fab family meal in just half an hour. See method

  • Serves 6
  • Take 30 mins
  • 318 calories / serving
  • Healthy

Ingredients

  • ½ red onion, thinly sliced into half moons
  • 2 tbsp red wine vinegar
  • 500g leftover Greek chicken stew (see recipe, below)
  • 320g sheet reduced-fat puff pastry
  • 2 tbsp extra-virgin olive oil, plus a little for brushing
  • 60g soft goat’s cheese
  • ½ lemon, zested and juiced
  • 10g fresh parsley, leaves picked and finely chopped
  • 10g fresh dill, chopped
  • 400g tin cannellini beans, drained and rinsed
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1325kj
    318kcal     16%

  • Fat

    17g 24%

  • Saturates

    6g 30%

  • Sugars

    3g 4%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 27g Protein 11.9g Fibre 5.6g

Method

  1. Put the onion in a bowl and add the vinegar and a pinch of salt; set aside.
  2. Use a slotted spoon to transfer the chicken and veg from the leftover stew to a bowl. Simmer the liquid in a saucepan for 2-3 mins over a medium- high heat until reduced and thickened. Chop larger pieces of chicken and potato into smaller pieces.
  3. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry, leaving it on its paper, and transfer to a baking tray. Score a 2cm border around the edges and prick the inside with a fork.
  4. Spread the sauce onto the pastry, keeping it inside the border, then spoon over the chicken mix. Brush the edges with oil, crumble over the cheese, then bake for 18-20 mins until bubbling.
  5. Whisk the remaining oil with the lemon zest, juice, most of the herbs and some seasoning. Add to a bowl with the beans, drain the red onion and stir in. Serve alongside the tart, scattered with the remaining herbs.

Tip: This recipe uses leftovers from our Greek-style chicken stew recipe.

See more Tart recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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