Our Free-form Chicken and 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 and Red Onion Tart Recipe
Serves 4
Ingredients:
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
Method:
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.
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.
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.
Place the onions, vinegar and sugar in a bowl, toss to combine. Set aside.
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.
Place on a baking tray, brush the pastry with the beaten egg. Bake in the oven for 35-40 minutes, or until golden.
Serve topped with red vein sorrel.
Smart Tip:
If you can’t get red vein sorrel, use spinach with some lemon juice for tartness or rocket leaves
