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Chicken & Tarragon Tart

This is the ultimate Chicken & Tarragon Tart for those long summer nights
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 1 hour
Total Time 2 hours 15 minutes
Course Baking, Main Course, Party Food
Cuisine British
Servings 4
Calories 767 kcal

Ingredients
  

  • 225 grams Plain Flour All Purpose
  • 100 grams Butter Cold
  • Pinch of Salt
  • 2-3 tbsp Water

For the Filling

  • 1 tbsp Garlic Oil
  • 4 Boneless Skinless Chicken Thighs
  • 150 grams Mushrooms
  • 50 grams Butter
  • 3 tbsp Plain Flour All Purpose
  • 300 ml Milk
  • Handfulf of Fresh Tarragon Leaves Approx. 1.5 tbsp Chopped
  • Salt & Pepper

Instructions
 

  • Make the Pastry
    Sieve the Flour into a large mixing bowl and cube the Butter. Add the cubed cold butter to the flour and using your fingertips rub the Butter into the Flour until you get a fine breadcrumb texture. Then add a pinch of salt and 2 tbsp of Cold Water and mix together if needed you can add another tbsp. of water. Gently knead the pastry together for 2 mins and wrap chill in the fridge for 30 minutes.
  • Line the Pie Dish
    On a lightly floured surface roll out the pastry to a circle that will cover the pie dish and have extra over-hang. Do not trim edges. Using a fork dock the base and make little holes for the steam to escape. Chill in the fridge for 30 mins.
  • Chicken & Mushrooms
    Preheat the oven to 200ªC. Dice the chicken into bite sized pieces and slice the mushrooms. Heat a frying pan and add the Garlic Oil. Once hot tip in the diced Chicken and cook until you can see no pink. Add the mushrooms and fry until the chicken is golden and the mushrooms have released excess moisture. Tip into a large bowl.
  • Let’s Get Sauce-y
    In the frying pan melt the 50g of Butter. Stir in the flour and cook for about 3 minutes stirring constantly. Now slowly add the milk whisking always until smooth. Reduce the heat and simmer still stirring for around 6 minutes until the sauce has thickened. Season with salt and pepper and the chopped Tarragon Leaves, then pour over the chicken and mushrooms and combine and set aside.
  • Blind Baking
    Take the pastry from the fridge and line with parchment or foil and weigh down with baking beans, rice or other. And bake for 20 minutes. Once the time is up remove the lining and return to the oven for 6 minutes to colour.
  • Final step
    Take the blind baked pastry and pour in the filling. Bake in the oven for 25 minutes. Remove from the oven and enjoy.

Notes

LEFTOVERS TIP

The pastry has an almost endless list of things you can use it for. The filling is perfect with baked potatoes or on toast for lunch. You could even stir it through pasta if you wish.  I particularly like to use the filling as a base and top with potato gnocchi for a glorious casserole bake.
Keyword Baked, Butter, Chicken, Dinner Party, Home Baking, Home Cooking, Homemade, Party, Party Food, Pastry, Pie, Shortcrust, Starter, Tarragon, Tart