Chicken, Potato, Brie and Thyme Tart
A great way of using up leftover chicken and spuds from the night before!
PASTRY
1⅓ cups plain flour
110 grams butter, chopped
⅓ cup walnut halves
⅓ cup finely grated parmesan
½ teaspoon sea salt
1-2 teaspoons cold water
FILLING
2 tablespoons olive oil
2 large red onions, peeled and thinly sliced
sea salt and ground pepper
2 teaspoons balsamic vinegar
2 teaspoons sugar
2 large waxy potatoes, cut into quarters
2 cups cooked chicken, torn into big shreds
200 grams brie, cut into rough wedges
4 sprigs thyme
4 large eggs
½ cup cream
EQUIPMENT: Grease a 25cm loose-based tart tin.
PASTRY: Pulse the flour, butter, walnuts, parmesan and salt in a food processor until the mix resembles fine breadcrumbs. Add the water and pulse until it starts coming together into big clumps. Tip out onto the bench and press together into a rough round. Wrap in plastic wrap and chill in the fridge for 10 minutes.
FILLING: Heat the oil in a heavy-based pot. Add the onions, season, and cook over a medium heat for 20 minutes until softened, stirring every once in a while so that they don’t catch on the bottom. Add the vinegar and sugar and cook a further 15 minutes, stirring occasionally, until dark and rich. Set aside to cool.
Put the potatoes in a medium pot, cover with water, season with salt and bring to the boil.
