Asparagus Chicken Tart

Dear Fran,

I have a complaint about food and supermarkets, that I need to share with you. It seems that nowadays, it is impossible to know what is and isn’t in season just by going to the supermarket. The oranges, apples and bananas always occupy the same space and dimensions of the supermarket’s produce space. The only variable seems to be one small tiny dark area tucked away, where the adventurous shopper may notice new items, as seasons change. But the average shopper would never know what season it is, if they were to judge it by their grocery store alone.

Well I am here to tell you that it is asparagus season, and the UK is one of the best places to be for this. As such, I decided to dedicate this post to asparagus and to cook something which really celebrates this beautiful and succulent vegetable! (It too suffers the “I’m always available at the supermarket” syndrome, thankfully there was a little sign in front of it urging me to buy it now, as at this time it is: “the pride of Britain”…)

I present to you “Asparagus Chicken Tart”, which can be eaten warm or cold. The recipe was very loosely adapted from Delicious magazine’s Crab  & Asparagus tart, and my friend Lorena lent me her wonderfully simple yet delicious recipe for the crust! My favorite part is the tarragon, as it is an herb made to be eaten with both chicken and asparagus, really elevates all the flavors in the dish.

Asparagus Chicken Tart (for 2)

INGREDIENTS (8-inch pie)

CRUST

  • 1 cup flour (I used strong bread flour)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • salt and pepper (if you have a blend of pepper corns that is even better, I would urge you to use green peppercorns in this art shell)

FILLING

  • 1 cup cooked shredded chicken
  • 1 egg (beaten)
  • 1/4 cup whipping cream (double cream)
  • 1 tsp tarragon
  • salt and pepper(same as pie shell)
  • 11 asparagus spears

DIRECTIONS

  1. Make the crust: Mix all crust ingredients in a bowl until dough comes together into a ball. Place in refrigerator for 20 mins. Preheat at 180˚C.
  2. Take dough out of the fridge, and roll out on lightly floured surface. Once it is rolled thin enough place on pie pan, roll your rolling pin over the entire rim of the pan, to trim crust perfectly. Prick all over with a fork.
  3. Place parchment paper/aluminum foil over dough and pile rice or beans, to avoid dough from rising. Bake for 10 minutes.
  4. Remove paper/foil with weights and continue baking for another 10 minutes.
  5. While your pie crust is baking, combine filling ingredients (except for asparagus).
  6. Remove pie crust from the oven, while it is cooling, cut the asparagus spears’ to 10cm cutting the base diagonally, so they can all fit in a circle tightly.
  7. Pour filling into crust, arrange asparagus on top in a circle (carefully not to dirty them), the diagonally cut bases enable you to fit them snugly in the center, for a more beautiful and finished execution. {after all food goes in through the eyes first and then through the mouth!}
  8. Bake for 15 minutes, until it is firm on the side, and slightly wobbly in the middle. It will set once it cools.

 

For my veggie friends this would also be really tasty with leeks (pre-wilted, so they don’t give you a soggy tart) or with roasted red peppers (omitting the tarragon, replacing with dill or parsley). Psst super quick and you can surprise your Manoulas today :)

6 thoughts on “Asparagus Chicken Tart

  1. Francine

    I too agree with you about the “whats in season” at the supermarkets. That is why I joined a buyers club. The fruits and veggies are all organic and most of them are local which makes you be really creative with your cooking because you get what you get and what is available. I had my first share two weeks ago and I am on my way to pick up my second share.

    Your pie looks great… what can you use to substitute the whipping cream to make it dairy free?

    Reply
  2. matinaki28 Post author

    Thanks Diani!

    Franny: You could use Tofu(the silky/almost yoghurt type). If you want to make it a little richer, you can also add an extra egg yolk :)

    Reply
  3. Ross

    Wowww… I need to cook Asparagus Chicken Tart….. Se ve delicioso!!!… Btw: si un dia te sobra comida Flat 15 esta disponible.

    Reply
  4. Pingback: Feta And Arepa · Baked Herb Mustard Seed Crusted Chicken

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