Herbed Chicken and Cheese Tart

                                   Herbed Chicken and Cheese Tart



Ingredients for Short Crust Pastry

Flour 8 ounces

Butter chilled 5 ounces

Egg yolk 1

Chilled water as required

Salt ¼ tsp

Ingredients for Filling

Boneless chicken breast 3 thinly sliced

Cheddar cheese 1 cup

Onion 1 chopped

Crushed black pepper 1 tsp

Dry mix herbs 1 tsp

Garlic paste 1 tsp

Salt 1 tsp

Oil 3 tbsp

Ingredients for White Sauce

Milk 1 cup

Water 1 cup

Black pepper ¼ tsp

Mustard powder ¼ tsp

Salt ¼ tsp

Butter 2 tbsp

Flour 2 tbsp heaped

Method for Pastry

Sieve 8 ounce flour, add ¼ tsp salt, rub in 2 tbsp butter with your finger tip, add 1 egg yolk, mix slightly, knead with chilled water as required until the dough comes together, chill dough for 30 minutes before rolling, pre heat oven to 180 degree C. roll out the pastry into a round on a lightly floured surface and line a 9 inch tart dish with it, prick all over with fork and bake blind for 30 minutes in pre heated oven.

Method for Filling

Heat 3 tbsp oil, add 1 chopped onion, fry till light golden, add 1 tsp garlic paste, with 3 thinly sliced chicken breast, cook for 5 minutes, add 1tsp salt, 1 tsp black pepper, 1 tsp mixed herbs, fry well, add in the white sauce and cook for 1 minute, pour the mixture into a baked pastry shells, level the top and sprinkle with 1 cup grated cheddar cheese, bake for 15 minutes till cheese melts and tart light golden. Slightly cool, cut into wedges and serve.