Brussels sprout, chestnuts and chicken tart.
Brussels sprout, chestnuts and chicken tart.

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, brussels sprout, chestnuts and chicken tart.. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brussels sprout, chestnuts and chicken tart. is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Brussels sprout, chestnuts and chicken tart. is something which I have loved my whole life.

Great recipe for Brussels sprout, chestnuts and chicken tart. A variation of Nigel Slater's recipe using some Christmas leftovers. He uses a rich pastry case recipe which I found difficult to roll, so I bought JusRol second time round!

To begin with this recipe, we must prepare a few components. You can cook brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Brussels sprout, chestnuts and chicken tart.:
  1. Make ready 200 grams ready made shortcrust pastry
  2. Take 7 cooked brussels sprouts
  3. Take 200 grams cooked chicken
  4. Make ready 100 grams precooked chestnuts
  5. Get 2 eggs
  6. Prepare 1 egg yolk
  7. Get 150 ml double cream
  8. Make ready 150 ml creme fraiche
  9. Prepare salt and pepper

Drain the sprouts once cooked and add to the bacon mix, toss for a couple of minutes and add some black pepper and salt to taste. Drain, rinse, and discard any damaged leaves. Add butter to sprout mixture, tossing until butter melts. In a large skillet, melt butter.

Instructions to make Brussels sprout, chestnuts and chicken tart.:
  1. Preheat oven to 180°C
  2. Roll out pastry on a floured board to about 3mm thick.
  3. Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins
  4. When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry.
  5. Leave to cool whilst preparing the filling.
  6. Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts..
  7. In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously.
  8. Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top.
  9. Return to the oven for 12 mins until the custard is set and golden in colour.
  10. Eat warm or cold. :-)

Add the water chestnuts, salt, pepper and nutmeg; heat through. Prepare the sprouts by trimming the outer leaves and cutting a cross in the stem. Heat the butter in a heavy frying pan and add the chestnuts. Add the sprouts and add more stock if necessary, barely to cover. Season with salt and generous amount of pepper.

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