Tuesday, 28 October 2014

Butternut, Chicken & Tarragon Tart

A tart, quiche call it what you like, is seriously the easiest thing to whip up midweek for dinner. The additional bonus is ... you get to use fridge leftovers!

Seriously, yes I am sorry to bring you ANOTHER quiche recipe, although I have labelled this one a tart - which is a red herring, hoping you wouldn't notice.  Officially classified as a quiche, the 3 : 1 formula applies - that is 3 eggs to 1 cup dairy or in this case a little more dairy to make it luxe.

I always use a store-bought roasted chicken, as I don't see the point in doing it yourself midweek when the stores do a fantastic rotisserie effort for you.  You can use any leftover veg in your fridge, just think about the flavours.  Some veg are more bland than others and need a little pop of something - in this case Piri Piri as we call it in South Africa - AKA HOT CHILLI POWDER to everyone else.  

Butternut, Chicken & Tarragon Tart

Serves 4 - 6

  • 1 cup cake flour
  • 1 cup Parmesan, grated
  • 1/2 cup butter melted
  • 1/2 tsp mustard powder
  • 1/2 tsp pepper

  • 100 butternut, small dice
  • 200g goat's cheese feta
  • 200g chicken, store-bought cooked and diced
  • 3 eggs
  • 200g cream cheese
  • 1 tsp English mustard powder
  • 1/2 cup milk
  • 3/4 cup cream
  • 1 tsp dried French Tarragon
  • Pinch Piri piri / Chilli powder

Heat oven to 160'C.

Add crust ingredients into a food processor and whizz for 30 seconds until pea-like crumbs are formed.  Grease a pie dish before adding the crumble.  Using the back of a spoon, press crumble in the base and up the sides firmly.  Bake as is for 10 minutes and allow to cool before adding any filling.

Microwave diced butternut for 2 minutes to get cooking process started.  Crumble feta onto cooled base, adding chicken thereafter and finally butternut.

To make custard simply mix eggs, cream cheese, mustard, milk, cream, tarragon and piri piri.  Pour over the filling in the base and bake 42 min until golden brown.  Allow to cool to room temp before serving.