Brussels sprout, chestnuts and chicken tart.

Name: Brussels sprout, chestnuts and chicken tart.
Total time: 2100 s
Yield: 4 servings
Cuisine: American
Ingredients: 200 grams ready made shortcrust pastry; 7 cooked brussels sprouts; 200 grams cooked chicken; 100 grams precooked chestnuts; 2 eggs; 1 egg yolk; 150 ml double cream; 150 ml creme fraiche; salt and pepper

susiesoxx @cook_3880494

A variation of Nigel Slater's recipe using some Christmas leftovers. He uses a rich pastry case recipe which I found difficult to roll, so I bought JusRol second time round!

susiesoxx @cook_3880494

A variation of Nigel Slater's recipe using some Christmas leftovers. He uses a rich pastry case recipe which I found difficult to roll, so I bought JusRol second time round!

Saved

Ingredients

35 mins

4 servings

200 gramsready made shortcrust pastry
7cooked brussels sprouts
200 gramscooked chicken
100 gramsprecooked chestnuts
2eggs
1egg yolk
150 mldouble cream
150 mlcreme fraiche
salt and pepper

Saved

Steps

35 mins

1

Preheat oven to 180°C
2

Roll out pastry on a floured board to about 3mm thick.
3

Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins
4

When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry.
5

Leave to cool whilst preparing the filling.
6

Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts..
7

In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously.
8

Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top.
9

Return to the oven for 12 mins until the custard is set and golden in colour.
10

Eat warm or cold. :-)