Tuscan Smoked Chicken & Red Onion Tart
1 1/4 cups flour
100g cold butter, diced
1/4 tsp salt
2 to 3 tbsp ice cold water
Filling:
2 tsp olive oil
1 red onion, sliced
2 eggs, lightly beaten
1/2 cup cream
1/4 cup milk
Salt and pepper
1 Tegel Manuka Smoked Honey Breast, 240g skin removed & sliced
2 tbsp grated parmesan
2 tbsp chopped parsley
To prepare the pastry, place the flour, butter and salt in a food processor and process until the mixture forms fine crumbs. With the motor running, add the water gradually until the mixture comes together in a ball.
Roll the pastry out thinly between two sheets of baking paper and use to line a 24 cm diameter loose-based tart tin. Chill for 30 minutes.
Preheat the oven to 180˚C.
To prepare the filling, heat a frying pan over medium heat. Add the oil and red onion and cook until the onion is soft. Set aside to cool slightly.
Combine the eggs, cream and milk in a bowl. Season with salt and pepper.
Arrange the red onion and smoked chicken on the pastry. Pour in the egg mixture then sprinkle with the parmesan and chopped parsley. Bake in the preheated oven for 30 to 35 minutes or until the filling is set and the pastry is golden brown.
Serve warm or at room temperature.