Warm Chicken and Mushroom Tart with Squash and Spinach
- 360 g (3 × 120 g) whole wheat tart shells (9-inch / 23 cm each)
- 150 g (5.3 oz) boneless chicken breast, cut into small cubes
- 120 g (4.2 oz) chanterelle mushrooms, sliced
- 400 g (14 oz) winter squash (such as butternut), peeled and diced into 1/2-inch cubes
- 100 g (3.5 oz) yellow onion, finely chopped
- 200 g (7 oz) ripe tomatoes, sliced 1/4-inch thick
- 30 g (1 oz) fresh spinach, roughly chopped
- 30 g (1 oz) hazelnuts, toasted and roughly chopped
- 120 ml (1/2 cup) crème fraîche
- 50 g (1.8 oz) aged cheddar cheese, grated, divided
- 1.5 g (1/2 tsp) dried thyme
- 2 g (1 tsp) fine sea salt, divided
- 1 g (1/2 tsp) freshly ground black pepper
1. Preheat your oven to 220°C (425°F).
2. In a large skillet over medium heat, sauté the chicken in 1 tbsp butter until golden and cooked through, about 5–6 minutes. Remove and set aside.
3. In the same skillet, melt another tbsp butter and sauté the mushrooms until golden and moisture has evaporated, about 6–7 minutes. Transfer to a bowl.
4. Add the squash and onion to the skillet with a splash of oil. Cook for 5 minutes, stirring occasionally, until softened but not browned. Fold in the spinach and cook just until wilted. Remove from heat.
5. In a mixing bowl, combine the cooked squash mixture, crème fraîche, 25 g (1 oz) of the cheddar, toasted hazelnuts, thyme, 1.5 g (3/4 tsp) salt, and pepper. Mix well.
6. Divide the chicken evenly among the tart shells. Top with the mushroom slices.
7. Spoon the squash mixture over the mushrooms. Arrange tomato slices on top.
8. Sprinkle with the remaining 25 g (1 oz) of cheddar.
9. Place tarts on a baking sheet and bake at 220°C (425°F) for 20–22 minutes, until crust is golden and filling is bubbling lightly.
10. Let cool 5 minutes before serving. Cut carefully and serve warm.
- baking sheet
- parchment paper
- oven
- frying pan
- chopping board
- knife
- cheese grater
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