The Bare Bird

Chicken & Chard Tart

Recipe / Apron & Ink for The Bare Bird

Serves: 4

Pastry

1 cup besan (chickpea flour)
1 cup all-purpose gluten-free flour
50g butter
2 tsp sea salt
½ cup cold water

Filling

3 tbsp olive oil1 bunch rainbow chard, leaves & stems chopped1 clove garlic, finely mincedSalt & pepper, to taste2 large red onions, sliced1 tbsp balsamic vinegar½ cup water400g The Bare Bird thigh fillets1 tsp sea1 cup mozzarella, roughly shredded¼ cup pine nuts