An easy puff pastry based tart, with a creamy mushroom and chicken filling…
For today’s Bake-a-thon post, it is one of my convenient store favorites. I am someone who loves to eat while driving. I wish I could stop that habit! I get hungry each time I drive that I would either need coffee or something to nibble on. It can get really irritating at times to gorge on all those calorific yet delicious snacks that can be picked up from the bakery corner of the petrol pump convenience store, just like these tuna mayo sandwiches. Of late, I have come to fall in love with the chicken mushroom tarts and it has been a part of my snack list, every time I drop in for something. I totally loved the shredded chicken and the chunky mushroom in a very delicious white sauce. The tart is round and just enough for two bites, but I love going back to it again and again. This was an attempt to try making it at home and I almost nailed it!
Of course, I didn’t go for round puff pastry cuttings. I used up whole squares so as to not waste even a bit of the pastry. Hehe… The chicken is cooked and shredded. The mushroom is sauteed and the chicken stock goes into making the white sauce, that will give the creaminess when you bite in. I haven’t used any milk or cream for the white sauce, but if you want to add a little bit more oomph, then go ahead! I would have also loved to add some mozarella cheese or just maybe a slice of cheese for some extra cheesiness… hehe… Those are ideas you can do to make this even more like a treat. But I totally enjoyed making and eating this simple puff – so easy yet sophisticated in its way…
Chicken Mushroom Tart
- 300 gm boneless chicken
- Salt and pepper to taste
- 150 gm mushrooms
- 15 gm butter
- 1 tsp garlic powder
- 1 tbsp all purpose flour
- 1 tsp white pepper powder
- 14 puff pastry squares
- Milk to brush
- Cut the chicken into strips. Pressure cook with salt and pepper for one whistle.
- Take out the chicken and shred. Reserve the stock.
- Melt the butter. Add the mushroom and saute till wilted and it leaves water.
- Add the garlic powder and all purpose flour and fry for a minute.
- Add in the reserved stock and cook till thickened. Add a little more water if it feels too dry.
- Add the chicken and white pepper powder and toss to coat well. Adjust seasoning and switch off. Allow to cool.
- Preheat oven to 200 degrees.
- Meanwhile thaw the puff pastry sheets. Line two baking pan with parchment. Put seven squares of puff pastry on them.
- Divide the mixture equally into the squares. Top with the remaining seven. Seal the sides using a fork. Generously brush milk on top.
- Bake for 20 minutes till puffed up. Turn on the grill and keep till the top is browned, around 2 minutes.
- Serve warm with your cup of tea!