Mary Berry’s Smoked chicken tart Recipe

This Mary Berry Smoked Chicken Tart is a savory and creamy recipe, which is made with smoked chicken and baby spinach. It’s the perfect lunch or light dinner, ready in about 1 hour.

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Mary Berry Smoked Chicken Tart Ingredients

• 250 g (8 oz) ready-made shortcrust pastry
• 15 g (1/2 oz) butter
• 1/2 small onion, finely chopped
• 60 g (2 oz) mushrooms, thinly sliced
• 60 g (2 oz) baby spinach, washed
• salt and black pepper
• 200 ml (7 fl oz) full-fat crème fraîche
• 2 large eggs
• 2 tbsp chopped parsley
• 90 g (3 oz) cooked smoked chicken, sliced into thin strips
• 30 g (1 oz) Cheddar cheese, grated
• 18 cm (7 in) flan dish or tin

How To Make Mary Berry Smoked Chicken Tart

1. Prepare the pastry case: Roll out the pastry and use it to line the 18 cm (7 in) flan dish or tin. Prick the bottom of the pastry with a fork. Line the pastry shell with foil or greaseproof paper, and fill with baking beans.
2. Blind bake the pastry: Place the dish on a heated baking tray and bake in a preheated oven at 220°C (200°C fan, Gas 7) for about 15 minutes. Carefully remove the foil and baking beans for the final 5 minutes of cooking to dry out the base. Remove from the oven and turn the temperature down to 180°C (160°C fan, Gas 4).
3. Cook the filling: Melt the butter in a frying pan. Add the onion, cover, and cook gently for 10–15 minutes until soft. Remove the lid, increase the heat, add the mushrooms, and cook for 1–2 minutes. Add the spinach and cook until it just wilts. Season with salt and pepper and leave the mixture to cool.
4. Assemble and bake: In a bowl, mix the crème fraîche, eggs, and parsley, and season with salt and pepper. Mix the smoked chicken with the cooled spinach mixture and spread this evenly over the pastry base. Top with the grated cheese. Pour the egg mixture over the top and bake for 25–30 minutes until golden brown and set. Serve warm.

Recipe Tips

• How to prevent a soggy bottom? Blind baking the pastry case is the most important step. Using a metal flan tin and placing it on a preheated baking tray also helps to cook the base thoroughly.
• What if I can’t find smoked chicken? You can use regular cooked chicken. To add a smoky flavour, you could add 1/4 teaspoon of smoked paprika to the crème fraîche mixture.
• Can I use a different cheese? Yes, Gruyère or Comté would be delicious alternatives to Cheddar, offering a nuttier flavour.
• Can I make my own pastry? Absolutely. If you have the time, a homemade shortcrust pastry will make this tart even more special.

What To Serve With Smoked Chicken Tart

This tart is a wonderful light meal, perfectly served with:

• A simple green salad with a vinaigrette dressing
• Buttered new potatoes
• A glass of chilled white wine, such as a Sauvignon Blanc

How To Store Smoked Chicken Tart

• Refrigerate: Let the tart cool completely, then cover it and store it in the refrigerator for up to 2 days. It can be eaten cold or gently reheated in a moderate oven.
• Freeze: It’s best not to freeze this tart, as the texture of the egg custard can become watery upon thawing.

FAQs

Can I make this tart ahead of time? Yes, you can bake it earlier in the day and serve it warm or at room temperature. You can also prepare the filling and blind-bake the pastry case a day in advance, then assemble and bake just before you plan to serve it.

Why do I need to use baking beans? Baking beans (or dried rice/pasta) weigh down the pastry as it bakes, preventing the base from puffing up and the sides from shrinking.

Can I make this crustless? For a crustless version, you can bake the filling in a greased 18cm ovenproof dish until set. This makes a great low-carb alternative.

Try More Recipes:

• Mary Berry Cheese and Olive Bites Recipe
• Mary Berry’s Brioches with Wild Mushrooms and Watercress Recipe
• Mary Berry Chèvre Croûtes Recipe
• Mary Berry’s Sun-dried Tomato Crostini Recipe