Chicken And Piquillo Pepper Tart
- 1 sheet frozen pie dough, thawed
- 1/2 None rotisserie chicken, bones and skin discarded, flesh thickly shredded
- 1/2 (10 oz) jar roasted piquillo peppers, drained, chopped
- 3 None eggs
- 1/2 cup heavy cream
- 1/4 cup milk
- 3 tbsp fresh flat-leaf parsley, chopped
- 4 None spring onions, thinly sliced
- 1/3 cup cheddar cheese, grated
- None None mixed greens, to serve
- Preheat oven to 400u0b0F. Grease an 8 inch fluted tart pan with removable base. Place on a baking tray. Line with tart dough, trim excess and prick base with a fork. Line with parchment paper and fill with pie weights. Bake for 10 mins. Remove weights and parchment paper and bake for 6 mins, or until light brown. Reduce heat to 350u0b0F.
- Arrange chicken and peppers in tart shell. Whisk together eggs, cream, milk, parsley and onion then pour over chicken and peppers. Sprinkle with cheese. Bake for 30-35 mins, or until golden and just set at center. Serve with mixed greens.
rotisserie chicken, piquillo peppers, eggs, heavy cream, milk, parsley, spring onions, cheddar cheese, mixed greens
Taken from recipes-plus.com/api/v2.0/recipes/21354 (may not work)