Chicken, caramelised leek and cheddar tart
Delight your taste buds with this savory Chicken, Caramelized Leek, and Cheddar Tart recipe. Made with tender chicken breasts, sweet caramelized leeks, rich cheddar cheese, and a buttery homemade crust, this dish is perfect for any meal. Simple ingredients, extraordinary flavor.
Cook time 90 min
Prep time 55 min
Ingredients:
2 tbsp olive oil2 leeks
2 tsp brown sugar
2 chicken breasts
2 yolks
1/3 cup light sour cream
1/2 cup cheddar cheese
2 cups all-purpose white wheat flour
2/3 cup butter
1 tbsp water
Chicken, caramelised leek and cheddar tart is a delightful and savory recipe that combines the rich flavors of leeks, cheddar cheese, and tender chicken in a crisp tart crust. Perfect for impressing guests or enjoying a cozy family meal, this tart is both comforting and sophisticated.
Instructions:
- In a large bowl, combine 2 cups of all-purpose flour with 2/3 cup of chilled and cubed butter.
- Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add 1 tbsp of water and mix just until the dough comes together. If needed, add additional water a teaspoon at a time.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it into the bottom and up the sides. Trim any excess.
- Line the dough with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until lightly golden.
- Remove from the oven and let it cool while you prepare the filling.
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the sliced leeks and cook, stirring frequently, until they start to soften, about 5-7 minutes.
- Add 2 tsp of brown sugar and continue to cook, stirring occasionally, for another 10-15 minutes until the leeks are caramelized and golden brown.
- While the leeks are caramelizing, cook and shred the chicken breasts if they are not already cooked.
- In a bowl, whisk together 2 egg yolks and 1/3 cup of light sour cream until smooth.
- Stir in the shredded chicken, caramelized leeks, and 1/2 cup of grated cheddar cheese until well combined.
- Pour the filling mixture into the pre-baked tart crust, spreading it out evenly.
- Place the filled tart into the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
- Allow the tart to cool for about 10-15 minutes before slicing.
- Serve warm or at room temperature. Enjoy!
Tips:
- Prepare the crust first.: Mix the flour and butter until it resembles crumbs, add water to bring the dough together, and refrigerate for at least 30 minutes before rolling out.
- Caramelise the leeks slowly.: Cook the leeks with olive oil and brown sugar on low heat until they are golden and tender, which enhances their natural sweetness.
- Cook the chicken thoroughly.: Ensure the chicken breasts are fully cooked before adding them to the tart. You can poach, grill, or bake them according to your preference.
- Use egg yolks for creaminess.: Whisk the yolks with the light sour cream and cheddar to create a custard-like filling that will set beautifully when baked.
- Blind bake the crust.: Bake the tart crust blind (without filling) for around 10-15 minutes to prevent it from becoming soggy when the filling is added.
- Allow the tart to rest.: Let the tart sit for a few minutes after baking to allow the filling to set properly before slicing and serving.
This Chicken, caramelised leek, and cheddar tart is not only delicious but also a versatile dish that can be served for brunch, lunch, or dinner. The combination of caramelised leeks, creamy cheddar, and succulent chicken makes it a hit with everyone. Enjoy it with a fresh salad or steamed vegetables for a complete meal.
Nutrition per serving
6 ServingsCalories 490kcal
Protein 18g
Carbohydrates 40g
Fiber 2.33g
Sugar 3.65g
Fat 33g
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