Savory Chicken & Mushroom Mini Tarts
1 hour
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About Savory Chicken & Mushroom Mini Tarts
Imagine sinking your teeth into a warm, flaky mini tart filled with a creamy, savory blend of chicken and mushrooms. These elegant Chicken & Mushroom Mini Tarts are the perfect bite-sized appetizer or light lunch, guaranteed to impress.Surprisingly easy to make, these treats feature a buttery homemade crust that melts in your mouth. The rich filling is elevated with fragrant thyme and salty Parmesan, creating a symphony of flavors.Whether for a party or a simple weeknight meal, these beautiful and flavorful tarts are sure to become a new favorite.
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Tart Crust
- 125 gm Butter cold, cubed
- 250 gm All-Purpose Flour
- 1/4 tsp Salt
- 1 Large Egg
For the Chicken & Mushroom Filling
- 1 Chicken Breast, Boneless, And diced, skinless
- 1 Large Onion, chopped
- 3 clove Garlic, minced
- 1 tbsp Olive Oil
- 2 sprigs Thyme fresh
- 5 Mushrooms, chopped, cremini or button
- 2 tbsp Butter
- 1-2 tsp Salt to taste
- 1/2 tsp Pepper, black, freshly, ground
- 150 ml Heavy Cream
- 100 gm Parmesan Cheese, grated
- 1/2 cup Spring Onions, Sliced, For Garnish thinly
Instructions
- Combine the flour and salt in a large bowl.
- Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This creates pockets of butter that will result in a flaky crust.
- Add the egg and mix until the dough comes together. Do not overmix.
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough allows the gluten to relax, preventing shrinkage during baking.
- Preheat oven to 180°C (350°F).
- Heat the olive oil in a large skillet over medium heat.
- Sauté the chopped onion until softened and translucent, about 5 minutes.
- Add the minced garlic and thyme sprigs and cook for another minute until fragrant.
- Add the diced chicken and cook until lightly browned.
- Add the chopped mushrooms and cook until softened, about 5-7 minutes.
- Season with salt and pepper.
- Pour in the heavy cream and bring to a simmer. Reduce heat and cook for about 10 minutes, or until the sauce has thickened slightly.
- Stir in the butter until melted and remove from heat. Set aside to cool slightly.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
- Cut out circles of dough and press them into mini tart molds. Prick the bottom of each tart shell with a fork. This prevents the dough from puffing up during baking.
- Fill the tart shells with the chicken and mushroom mixture.
- Sprinkle grated Parmesan cheese over the filling.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Garnish with sliced spring onions and serve warm.
Recipe Notes
Good To Know
- For a vegetarian version, substitute the chicken with vegetables like zucchini, bell peppers, or mushrooms.
- A splash of wine while sautéing the onion and garlic enhances the flavor.
Expert Tips
- Use high-quality chicken broth for a richer flavor.
- Don't overcrowd the pan when sautéing the chicken to ensure it browns properly.
- Adjust the amount of spices to your liking.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 535kcalCarbohydrates: 37gProtein: 20gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 109mgSodium: 942mgPotassium: 301mgFiber: 2gSugar: 2gVitamin A: 1141IUVitamin C: 5mgCalcium: 244mgIron: 3mg
chef ashish Kumar
Articles: 9
5 Comments
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I’m excited to try this recipe!
Looks so delectable! Thanks for posting.
Very good recipe.
Looks so flavorful! Thanks for posting.
Such a lovely dish! Thanks for sharing.