Provencal Chicken Tart
INGREDIENTS
Pastry 225grams (8oz) Plain flour,
salt & Pepper,
125 grams (4oz) butter,
3 Tablespoons water.
Filling
1 large red pepper,
1large green pepper,
3 skinless breast fillets,
1 garlic cloves.
2 tbsp olive oil,
2 fresh thyme sprigs or mixed herbs,
2 eggs,
450ml (15 fl oz) creme fraiche or double cream,
25g (1oz) parmesan cheese, handful each of green and black olives,
5 sun dried tomatoes in oil drained and halved.
METHOD
1)make pastry & put flour,S & P in bowl or mixer. Add butter and rub into flour until resembles breadcrumbs. Add 3 Tbsp water. Wrap in clingfilm and leave to rest in the fridge for 15mins.
2)Make filling:Halve peppers and place under hot grill skin side up until charred.Leave to cool then peel away skins and cut into thin strips.
3)Roll out pastry and line a 10” flan tin,chill
4)Cut chicken into thin slices.Crush garlic. Heat oil in frying pan and add chicken garlic and thyme sprigs or mixed herbs. Cook quickly over high heat stirring until the chicken is well browned. I boil chicken at this stage then add cooked chicken to the pan with some soy sauce or you can marinate the chicken in olive oil garlic soy sauce then grill on BBQ. Remove from pan and cool.
5) Add eggs, creme fraiche, parmesan and peppers to the cooled chicken. Mix and season. Sppon into pastry. Sprinkle the olives and sun dried tomatoes.
6)Bake at 400F (200c) for about 30 mins or until the tart is golden brown. Serve warm or cold. TO PREPARE AHEAD Prepare the end of step 4 the day before. Cool cover and refridgerate.