Free-form Chicken & Red Onion Tart Recipe

Free-form Chicken & Red Onion Tart Recipe

Our Free-form Chicken & Red Onion Tart Recipe is the perfect modern day comfort food with tender pieces of chicken, delicious cheddar pastry and slightly sweet red onion. 

Free-form Chicken & Red Onion Tart Recipe: Ingredients

Serves 4

  • 1 tbsp extra-virgin olive oil
  • 400g chicken thighs, trimmed and chopped into 2cm pieces
  • 2 red onions, sliced into thin wedges
  • 1 tbsp red-wine vinegar
  • 1 tbsp caster sugar
  • 1⁄2 cup crème fraîche
  • 1⁄2 cup grated cheddar cheese
  • 1 garlic clove, crushed
  • 1 egg, lightly beaten
  • Red vein sorrel, to serve


Cheddar Pastry

  • 200g plain flour
  • 100g cold unsalted butter, chopped
  • 50g grated vintage cheddar cheese
  • 1 tbsp apple cider vinegar
  • 2 tbsp iced water


How to make our Free-form Chicken & Red Onion Tart Recipe 

1. To make the cheddar pastry, place the flour, butter and cheese in a bowl. Rub the flour and butter together until you end up with pea-sized clumps of butter. Add the vinegar and water and mix until just combined.

2. Turn out the dough onto a floured surface and bring together until smooth and combined. Shape into a ball, then flatten slightly and cover with baking paper. Refrigerate for 30 minutes.

3. Meanwhile, heat the olive oil in a large, non-stick frying pan over high heat. Working in 2 batches, cook the chicken for 4 minutes, turning, or until golden. Set aside to cool slightly.

4. Place the onions, vinegar and sugar in a bowl, toss to combine. Set aside.

5. Preheat the oven to 220°C (200°C fan forced). Remove the pastry from the fridge and roll it out on a lightly floured surface to a 35cm round. Place the crème fraîche, cheddar and garlic in a small bowl and mix to combine. Spread over the pastry, leaving a 3cm border on all the sides. Top with the chicken and onions and fold the edges of the pastry over the filling.

6. Place on a baking tray, brush the pastry with the beaten egg. Bake in the oven for 35-40 minutes, or until golden.

7. Serve topped with red vein sorrel.


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