Why make this recipe
Caramelized Onion, Mushroom, and Chicken Tart is a delicious dish that combines savory flavors and a flaky crust. It’s perfect for lunch or dinner and can impress your guests. The combination of caramelized onions and mushrooms gives it a rich taste, while the chicken adds protein and heartiness. Plus, this tart is relatively easy to make, making it a great option for both beginner and experienced cooks.
How to make Caramelized Onion, Mushroom, and Chicken Tart
Ingredients
For the dough:
- 170 g of self-rising flour
- 85 g of cold butter, cubed
- 25 g of Parmesan cheese
- 1 tablespoon of cold water
- 1 egg
For the filling:
- 1 cup of boiled and shredded chicken
- 4 red onions, sliced
- 1 cup of sliced mushrooms
- 1 cup of chopped green onions
- 4 tablespoons of honey
- 1 tablespoon of chili powder
- 1 tablespoon of dried herbs (provençal)
- 1 cup of Parmesan cheese
- 2 cups of grated mozzarella cheese
- 5 beaten eggs
- ½ cup of cream
- Salt, pepper, and olive oil to taste
Directions
- In a food processor, combine flour, cold butter, egg, Parmesan cheese, and cold water. Process until the mixture forms a dough that sticks to the sides.
- Remove the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough and line a greased 24 cm tart pan with parchment paper. Prick the base with a fork and cover it with aluminum foil.
- Bake in a preheated oven at 180°C for about 10 minutes until slightly cooked.
- For the filling, sauté the sliced red onions in a skillet until softened. Season with salt, pepper, and add honey until caramelized. Stir in the chopped green onions and set aside.
- In the same pan, add a bit more olive oil and sauté the mushrooms until golden. Add the shredded chicken, cream, chili powder, dried herbs, and season with salt and pepper. Mix in the caramelized onions.
- Add the cheeses to the filling and stir to combine.
- In a bowl or the same skillet, mix all filling ingredients with the semi-beaten eggs.
- Pour the filling over the prepared tart crust and bake in the preheated oven at 180°C for about 30 minutes until the filling is firm.
How to serve Caramelized Onion, Mushroom, and Chicken Tart
This tart is best served warm. You can slice it into wedges and serve it with a simple salad or steamed vegetables. A dollop of sour cream or a sprinkle of fresh herbs on top can add an extra touch.
How to store Caramelized Onion, Mushroom, and Chicken Tart
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at a low temperature until warmed through.
Tips to make Caramelized Onion, Mushroom, and Chicken Tart
- Use fresh ingredients for the best flavor, especially the onions and mushrooms.
- If you’re short on time, store-bought pastry dough can be a great alternative for the crust.
- Feel free to add more vegetables like spinach or bell peppers to the filling for extra nutrition.
Variation
You can customize this tart by using different proteins like turkey or even tofu for a vegetarian option. Swap out the cheeses for your favorites or add spices to suit your taste.
FAQs
What can I substitute for the chicken?
You can use turkey or any cooked meat you prefer. For a vegetarian version, tofu or chickpeas work well.
Can I make this tart ahead of time?
Yes, you can prepare the filling and crust separately and assemble them just before baking. This allows you to enjoy a fresh tart without much hassle.
How can I make the tart gluten-free?
To make this dish gluten-free, use gluten-free flour for the crust and ensure all filling ingredients are gluten-free.
Caramelized Onion, Mushroom, and Chicken Tart
Ingredients
For the dough
- 170 g self-rising flour
- 85 g cold butter, cubed
- 25 g Parmesan cheese
- 1 tablespoon cold water
- 1 egg egg
For the filling
- 1 cup boiled and shredded chicken
- 4 red onions, sliced
- 1 cup sliced mushrooms
- 1 cup chopped green onions
- 4 tablespoons honey
- 1 tablespoon chili powder
- 1 tablespoon dried herbs (provençal)
- 1 cup Parmesan cheese
- 2 cups grated mozzarella cheese
- 5 beaten eggs
- ½ cup cream
- Salt, pepper, and olive oil to taste
Instructions
Preparation of the Dough
- In a food processor, combine flour, cold butter, egg, Parmesan cheese, and cold water. Process until the mixture forms a dough that sticks to the sides.
- Remove the dough, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Roll out the dough and line a greased 24 cm tart pan with parchment paper. Prick the base with a fork and cover it with aluminum foil.
- Bake in a preheated oven at 180°C for about 10 minutes until slightly cooked.
Preparation of the Filling
- Sauté the sliced red onions in a skillet until softened. Season with salt, pepper and add honey until caramelized. Stir in the chopped green onions and set aside.
- In the same pan, add a bit more olive oil and sauté the mushrooms until golden. Add the shredded chicken, cream, chili powder, dried herbs, and season with salt and pepper. Mix in the caramelized onions.
- Add the cheeses to the filling and stir to combine.
- In a bowl or the same skillet, mix all filling ingredients with the semi-beaten eggs.
Assembly and Baking
- Pour the filling over the prepared tart crust and bake in the preheated oven at 180°C for about 30 minutes until the filling is firm.