French Chicken Tart
Experience the rustic elegance of French cuisine with this irresistible French Chicken Tart. Featuring a buttery, flaky puff pastry crust topped with tender shredded chicken, rich caramelized onions, and a luscious Gruyère cheese sauce, this recipe is a true delight for the senses. Infused with aromatic thyme and a creamy, savory custard, each bite is a harmonious blend of flavor and texture. Perfect for a cozy dinner or a show-stopping brunch centerpiece, this tart bakes to golden perfection in just 30 minutes. Easy to prepare yet irresistibly gourmet, this recipe is your go-to for satisfying comfort food with a French flair.
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 2 cups Cooked chicken breast
- 2 tablespoons Unsalted butter
- 2 medium Yellow onion
- 1 teaspoon Thyme leaves
- 1 tablespoon All-purpose flour
- 1 cup Heavy cream
- 1.5 cups Gruyère cheese, shredded
- 1 large Egg
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
On a lightly floured surface, roll out the puff pastry to fit a 9-inch tart pan. Gently press the pastry into the pan and trim the edges. Poke the bottom with a fork to prevent bubbling. Chill in the refrigerator while preparing the filling.
Shred the cooked chicken breast into bite-sized pieces and set aside.
In a skillet, melt the butter over medium heat. Add the thinly sliced yellow onions and thyme leaves. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 15 minutes. Remove from heat and set aside.
In a medium saucepan, whisk together the flour and heavy cream over medium heat until thickened, about 3 minutes. Remove from heat and stir in 1 cup of the shredded Gruyère cheese until melted and smooth.
In a small bowl, beat the egg. Temper the egg by adding a few spoonfuls of the cheese mixture to it, whisking constantly. Then slowly incorporate the tempered egg back into the cheese mixture. Season with salt and black pepper.
Spread the caramelized onions evenly over the chilled puff pastry base. Layer the shredded chicken on top of the onions.
Pour the cheese mixture over the chicken, ensuring it spreads evenly. Sprinkle the remaining 0.5 cup of shredded Gruyère over the top.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the cheese is bubbly.
Allow the tart to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.2 g | 246% | |
| Saturated Fat | 107.2 g | 536% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1087 mg | 362% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 10.6 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1709 mg | 131% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
