Mushroom Chicken Tart Food

CHICKEN AND MUSHROOM QUICHE

Steps:

• Roll out pastry and line a 9" pie dish. Trim the edges and reserve the trimming for the pie topping.
• Pre-heat oven to 200°C / 400°F
• If using raw chicken, place in a pan of cold water, season with salt to taste and bring to the boil.
• Once the chicken reaches boiling point, remove from the heat and allow to stand and cool while you fry the onions and mushrooms.
• Fry chopped onions gently in 2 tablespoons sunflower oil until translucent. Do not allow to brown.
• Add chopped mushrooms and continue to fry gently until all moisture has evapourated.
• Shred the chicken and mix with the onions and mushrooms.
• Break one large egg into a measuring up and add 100 ml cream. Top up with milk until you have 1 cup of liquid.
• Add 1 teaspoon cornflour. Season with salt and freshly ground black pepper to taste. Mix thoroughly to combine the egg with the milk and cream and to remove any lumps.
• Place the chicken in the prepared pastry case and pour over the egg and milk mixture. Reserve 1 tablespoon of the milk mixture to egg wash the quiche before baking.
• Make a lattice on top of the quiche with the pastry trimmings.
• Brush with the reserved milk mixture.
• Place in a pre-heated oven for 25 minutes until the pastry is golden.
• Remove from the oven and either serve hot with mashed potatoes and peas or allow to cool and serve slices of the quiche with a side salad.

MUSHROOM CHICKEN TART

Steps:

• Preheat oven to 375°F | 190°C.

CHICKEN AND MUSHROOM TART

Steps:

• Roll out the pastry on a floured surface to make an oblong.
• Neaten the edges, brush with egg and fold in the edges (trim the corner) and score.
• Bake for 25-30 minutes at 200C/400°F The centre will rise, but will flatten when filling is added.
• Meanwhile melt the butter and fry the mushrooms until soft.
• Stir in the chicken, the soup, the wine and most of the chives.
• Season, bring to the boil and simmer for 5 minutes until hteated through.
• Pile into the pastry case, sprinkle with the remaining chives and serve.

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.

WILD MUSHROOM TART

Steps:

• Make the tart dough: Put the 2 cups flour and salt in the chilled bowl of a stand mixer fitted with the paddle attachment. (If you don't have one, you can prepare the dough by hand.) With the mixer set on low speed, work half of the butter into the flour until the mixture resembles wet sand. Add remaining butter cubes and ice water, and mix just until the dough comes together. The dough will be very soft, studded with butter chunks and a bit sticky - this is correct.
• You should have 550 grams/20 ounces of dough. Divide into 2 (275-gram/10-ounce) balls. Dust each with a little flour and press into a disk about 1-inch thick. Cover with plastic wrap and chill for 30 minutes.
• Dust the work surface with flour. Press one disk into a rough square, then roll it into a 6-by-12-inch sheet. Fold the sheet in half, making a 6-inch square. Dust with flour lightly, as necessary, and roll the square into a 6-by-12-inch sheet again, then fold in half to make a 6-inch square. Finally, roll dough into a 6-by-18-inch sheet, place on a parchment-lined baking sheet and refrigerate, wrapped, for 30 minutes to keep dough from shrinking when baked, or freeze. (Roll out the rest of the dough at your leisure, then freeze for the future, or refrigerate and use within 2 days.)
• Make the filling: Set a wide skillet over medium-high heat and add olive oil. When oil is wavy, add onions. Season with salt and pepper, and cook, stirring, until softened and beginning to brown, about 10 minutes. Remove onions and set aside.
• In the same pan over medium-high heat, add mushrooms (and a little more oil if necessary). Season with salt and pepper, and cook, stirring, until softened and beginning to brown, 5 to 8 minutes. Add garlic, thyme and red-pepper flakes (if using), stir well and turn off heat. Combine mushrooms and onions, set aside and let cool to room temperature. (Filling can be made several hours in advance and left at room temperature, if desired.)
• Heat oven to 400 degrees. Using a small rubber spatula, spread crème fraîche over the pastry sheet, leaving a 1-inch border. Distribute onion-mushroom mixture evenly over the crème fraîche. Dust with Parmesan and fold pastry edges up, pinching at the corners to form a low rim. Bake until pastry is crisp and golden and top of mixture is lightly browned, about 30 to 35 minutes.
• Slide baked tart onto a cutting board and pull away the parchment. Let tart cool slightly before cutting. Sprinkle with parsley and cut tart crosswise into wide slices (or, if preferred, into wedges). Serve warm.

WILD MUSHROOM TARTLETS

Steps:

• Roll the pastry out on a floured surface and cut out 4 circles, about 15cm wide. Leave to chill on a lined baking tray in the fridge.
• Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the mushrooms for 5 mins until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
• Score a 1cm border around the edge of each tart, then spoon the mushrooms into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.

CARAMELISED MUSHROOM TARTLETS

Steps:

• Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
• To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
• When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

MUSHROOM TART

Steps:

• Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
• Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
• Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
• Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
• Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

CHICKEN PHYLLO MINI TARTS

Steps:

• Preheat oven to 350f degrees
• Heat 1 tablespoon butter in a nonstick frypan, add shallots, red pepper, ginger, basil, mushroom, salt and pepper, saute for 5 minutes; set aside to cool
• Combine in a bowl, the ground chicken, bread crumbs, lemon zest and juice, parsley and egg
• Add the cooled mixture from the frypan; stir to mix thouroughly
• Refrigerate until ready to use
• Melt 1/4 cup butter
• Brush some of the melted butter on mini muffin tin, set aside
• Prepare 8 phyllo sheets to make crust for tarts
• Keep the phyllo sheets covered with a damp teatowel so that they don't dry out
• Brush butter on one sheet of pastry, lay a second sheet on top and butter it; continue to top each of 4 sheets with butter
• Cut the 4 piled sheets into 12 equel squares
• Fit the 12 squares into the mimi muffin tin to make tarts
• Fill each tart with 1 tablespoon of chicken mix; top with shredded cheese
• Bake in preheated 350f degree oven for 30 minutes or until browned and bubbling and the cheese is melted
• Repeat with the other 4 phyllo sheets to fill 12 more tarts