Chicken, Mushroom and Rosemary Tarts
Author: 
 
Ingredients
  • 375g/13.25oz savory short pastry
  • 8 portobello mushrooms
  • 1 cup chopped up cooked chicken
  • 2 tbsp butter
  • 1 onion finely chopped
  • 1 tbsp red wine vinegar
  • 2 eggs
  • 200ml milk or creme fraiche
  • ½ cup grated Parmesan
  • Rosemary
Method
  1. Preheat oven to 200°C/360 °F.
  2. Line 4 x 12cm tart pans with pastry and bake blind for 15 mins.
  3. Remove the pans from the oven and take out the weights.
  4. Reduce the oven to 180°C/350°F.
  5. Reserve 4 mushrooms and finely chop the remainder.
  6. Melt the butter in a pan and add the chopped onion, cook gently until clear and add the mushrooms.
  7. Also cook the whole mushrooms a little separately.
  8. When they are tender, add the chicken and vinegar, allowing it to bubble.
  9. Remove from heat and cool a little.
  10. Mix together the eggs, Parmesan and milk.
  11. Chop up finely a few rosemary leaves and add to the mixture.
  12. Add the cooled mushroom mixture.
  13. Pour the filling into the pastry shells and top with a mushroom.
  14. Bake for 15-20 minutes until the tarts are golden and just set.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/chicken-mushroom-and-rosemary-tarts/