Chicken, Mushroom and Leek Tart
PREP TIME: 10 Min
COOK TIME: 32 Min
SERVES: 6
- 50g butter
- 4 skinless chicken thighs, cut into 3cm chunks
- Salt and pepper
- 1 C bacon, sliced
- 2 leeks, sliced
- 250g white button mushrooms
- 2 Tbsp fresh Thyme leaves
- 250g Crème Fraiche
- 1 Tbsp Dijon mustard
- 1 Pkt Flaky Puff Pastry
- 1 egg, whisked
Method
- Preheat oven to 200oC
- Heat butter and brown seasoned chicken. Remove from pan.
- Add bacon, leeks, mushrooms and thyme and sauté. Return chicken to the pan.
- Add crème fraiche and mustard and cook for 2 minutes.
- Line a baking tray with baking paper. Join 4 sheets of pastry together to form 2 rectangles. Place the first rectangle on the tray and top with filling, leaving 1cm free around the edge. Brush edge with water and top with second rectangle. Use a fork to press edges together.
- Brush with egg and bake for 30 minutes or until golden.
MADE WITH
White Button Mushrooms
