Wednesday, January 13, 2016
Take-out gets expensive. Sometimes we don't choose the healthiest of options when we pull up to the drive-thru window. We do what we've gotta do though.
So during the busy weeks, I love when I come across a meal that is easy, requires very little prep and utilizes simple ingredients. That's just what we've got here with this mushroom and chicken tart. A few simple ingredients and a little less than an hour is all you need for this deliciously satisfying meal.
A pie or puff pastry crust, some rotisserie chicken, garlic, mushrooms, and cream cheese along with a few other ingredients is all you need. If you're making this a vegetarian meal then omit the chicken and double the mushrooms. Heck, even it's it not vegetarian double the mushrooms if you want because you can never have too many mushrooms!
It's a simple yet impressive tart, so it would be ideal for guests. Serve with a nice green salad and a glass of white and viola. It also makes great leftovers; reheat or enjoy a slice cold for lunch the next day.
Mushroom and Chicken Tart
2 Tbsp butter
1 Small onion, diced
8 Oz baby bella mushrooms, sliced
1 Clove garlic, minced
1 Tsp dried oregano
1 (8oz) Package greek yogurt cream cheese (or any cream cheese)
1 1/2 Cups shredded rotisserie chicken
1/3 Cup shredded Monterrey jack cheese
1 Sheet puff pastry or 1 pie crust (store bought or homemade)
Salt and pepper, to taste
Preheat oven to 350.
Line the bottom of a tart pan with parchment paper. Spray the bottom and sides with non-stick cooking spray.
Roll the puff pastry or pie crust out until it's big enough to cover the bottom and sides of the tart pan. Lay the pastry out in the prepared pan, gently press the bottom and sides of the crust, and cut off any excess.
Place the tart pan in the freezer while preparing the filling.
Place butter in a large skillet and allow to melt over medium heat. Once the butter is melted add the onion and cook until they are translucent, about 3-5 minutes. Add the mushrooms, garlic, and a pinch of salt and cook until the mushrooms have released their juices, continue cooking until most of the liquid has again been absorbed. Remove from heat, taste, adjust seasonings if needed and set aside.
Place cream cheese in a medium bowl and beat on high until creamy. Add the eggs and mix until combined.
Remove the tart pan from the freezer. Spread the cooled mushroom mixture evenly over the bottom of the pan, add the chicken, sprinkle the cheese over the chicken, then gently spread the cream cheese mixture over the top.
Place in the preheated oven and bake for 40-45 minutes, until the bop begins to brown and the egg mixture is set. Remove from oven and allow to cool for about 5 minutes before cutting.
Recipe source: slightly adapted from The Good Hearted Woman