Alive and Cooking

Chicken & Mushroom Tart

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(Serves 4)
6 eggs
1 cup grated Parmesan cheese
1 cup grated tasty cheese
1 cup of basil leaves
200g mushrooms, sliced
6 spring onion, finely sliced
2 boneless chicken thighs, cut into slices
2 sheets of short crust pastry


Pre-heat your oven to 200°C and roast the chicken thighs and the mushrooms for 15 minutes.

Place the pastry into a tart case and blind bake at 180°C for 8 minutes.

Mix together eggs, Parmesan and the spring onion.

Line the pastry case with basil leaves, then top with the chopped chicken thigh, sliced mushrooms and pour over the egg mix.

Sprinkle the tasty cheese on top, then bake at 190°C for about 30-40 minutes.

Chicken & Mushroom Tart