Provencal chicken tart recipe from wallers5 |
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Ingredients18-20cm ready-baked pastry case (or make your own)1 red pepper (roasted in the oven, then skin removed) 1 cup cooked chicken (shredded) 1 clove garlic (pressed) 2 eggs Pinch of fresh thryme 300ml creme fraiche 1tbsp Parmesan Handful mixed black (Nicoise) & green olives 2-3 sun-dried tomatoes |
Handy HintTo save time you can use a tin of red peppers |
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Method1. Beat together eggs, thyme, creme fraiche & parmesan, add the pepper cut into strips, add the chicken & garlic & season.2. Fill the pastry case with the mixture & decorate with the olives & sun-dried tomatoes. 3. Bake for 30 mins at 200C /Gas mark 6. Serve with mixed salad |
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