Chicken tart (tarta de pollo)
A double-crust tart of shredded chicken, onion, pepper and spring onion in white sauce with chopped hard-boiled egg, made with shop-bought pastry. A weeknight classic in Argentina and Uruguay, and a good way to use up leftover chicken.
- 1 h 35Time
- 36 minHands-on
- 4Portions
- 50 gprotein per portion
- 900kcal per portion
Ingredients for 4 portions
- 4Chicken breasts
- 1Bay leaf
- 2Eggs, for hard-boiling
- 2 tbspButter
- 1Yellow onion, chopped
- 1Bell pepper, red, chopped
- 3Spring onions, chopped
- 2 tbspPlain flour
- 300 mlMilk
- to tasteNutmeg
- to tasteSalt
- to tasteBlack pepper
- 1Egg, beaten
- 40 gGrated cheese
- 2 sheetsReady-rolled shortcrust pastry
Method
- Put the chicken breasts and bay leaf in a pan, cover with water and add salt. Bring to the boil.
- Lower the heat and simmer the chicken for 20 minutes until cooked through.
- Meanwhile, boil the eggs for 10 minutes, then put them in cold water.
- Chop the onion, pepper and spring onions. Melt the butter in a frying pan and soften the vegetables over a medium heat for 8 minutes.
- Heat the oven to 200 °C. Sprinkle the flour over the vegetables and stir for 1 minute. Add the milk a little at a time, stirring, until you have a thick white sauce, then season with nutmeg, salt and pepper.
- Shred the chicken, peel and chop the hard-boiled eggs and stir them into the sauce with the beaten egg and the grated cheese.
- Line a 26 cm tart tin with one pastry sheet, add the chicken filling and cover with the other sheet. Crimp the edges together and prick the top with a fork.
- Bake for 35–40 minutes, until golden.
- Leave the tart to rest for 10 minutes before cutting.
