Chicken and puff pastry tart recipe
A tasty chicken tart pefect with with a side of fresh vegeables.
Darrin's tips for perfect poached eggs
Always use high quality fresh eggs when poaching as they have a large amount of thick albumen, which consequently have less chance of spreading in the water. In older eggs the white generally thins and becomes difficult to manage in the simmering water. A good way to test eggs for freshness is to drop them into a bowl of cold water, if they sit on the bottom it means that they are fresh, if they float to the top it is a good indication they have aged and gone stale.
Ingredients
- 2 Free range chicken breasts (approx 180g)
- 1 Medium sized leek
- 10 Thin spears asparagus
- 2 Duck eggs
- 30 g Unsalted butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 100 g Puff pastry
- 2 tsp Sesame seeds
- 2 Free range chicken breasts (approx 180g)
- 1 Medium sized leek
- 10 Thin spears asparagus
- 2 Duck eggs
- 1.1 oz Unsalted butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 3.5 oz Puff pastry
- 2 tsp Sesame seeds
- 2 Free range chicken breasts (approx 180g)
- 1 Medium sized leek
- 10 Thin spears asparagus
- 2 Duck eggs
- 1.1 oz Unsalted butter
- 1 pinch Sea salt
- 1 pinch Cracked black pepper
- 3.5 oz Puff pastry
- 2 tsp Sesame seeds
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Bring a saucepan with at least 10cm of water to the boil, turn down to a rapid simmer and add a little white wine vinegar.
- Crack the egg into a ramekin, to determine whether it is broken, if not then carefully add it to the simmering water.
- When the white has become firm and the yolk is still runny remove the egg and plunge into cold water to stop the cooking process and then trim any loose white. Place on a tray, cover and keep in the fridge until they are required for reheating.
- Roll the puff pastry into a 4" rectangle approx 5mm thick, brush with egg yolk and sprinkle with sesame seeds. Place in the fridge to rest for 30 mins before cooking.
- Cut the leek in half lengthways and wash well to remove any grit. Finely shred the leek and cook slowly over a gentle heat in the unsalted butter until the leeks are soft.
- Cook the puff pastry in a pre-heated oven 220°C for 10-12 mins until golden brown, remove from the oven and place on a cooling rack to cool. Carefully cut the lid off the pastry case and reserve to one side
- Gently coat the raw chicken breasts in a little corn oil and sea salt.
- Heat up the frying pan (with no oil in) until smoking then place the oiled chicken breast skin side down into the pan.
- Seal the chicken breast on the skin side in the pan for approx two minutes until lightly golden and then seal very quickly on the flesh side.
- Place into a hot oven (220°C) on the skin side for 10 - 12 minutes. Leave the chicken breast to rest for 5 minutes
- Bring a pan of boiling salted water to the boil and cook the asparagus for approx 2 mins, drain and serve.
- Assemble the dish by filling the base of the pastry case with the buttered leeks, then laying the hot asparagus over the leeks, then place slices of chicken on top of the asparagus.
- Plunge the poached duck egg back into boiling water for 1 minute, drain and place on top of the chicken.
- Place the puff pastry lid on the top of the egg and serve.
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