Chicken and Gruyère Cheese Tart
An easy and delicious savory tart made with homemade pastry, tender chicken, and rich, melted Gruyère cheese. Perfect for family gatherings, dinner parties, or a special lunch!
An easy and delicious savory tart made with homemade pastry, tender chicken, and rich, melted Gruyère cheese. Perfect for family gatherings, dinner parties, or a special lunch!
Info
Prep Time:
20mCook Time:
45mDifficulty Level:
Ingredients
For the pastry- 500 g all-purpose flour
- 250 g butter, at room temperature
- 200 g Greek yogurt
- ½ tsp salt
- 1 egg
- 200 g chicken breast fillet, finely chopped
- 2 spring onions, finely chopped, including the green parts
- 200 g Gruyère cheese, grated
- 250 ml light cream
- 4 large eggs
- A pinch of ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
- 30 g cold butter, cut into small cubes
- A little chives, finely chopped, for garnish
- Roasted cherry tomatoes, for serving
Directions
Place all the pastry ingredients in a large mixing bowl and knead briefly until they come together into a ball.
Flatten the dough slightly with your hands.
Grease a large tart pan with butter and transfer the dough into it.
Press the dough evenly across the bottom of the pan using your fingers or the base of a glass, making sure it has an even thickness.
Gently press the dough up the sides of the pan to create an even crust.
Trim away any excess dough around the edges.
Lightly prick the pastry base all over with a fork.
Refrigerate the tart crust while you prepare the filling.
Heat a non-stick frying pan with a little olive oil.
Cook the finely chopped chicken over high heat for 5–6 minutes, until cooked through. Season with salt and pepper, then remove from the pan and set aside to cool.
In a mixing bowl, combine the eggs, chopped spring onions, light cream, and nutmeg. Season with salt and freshly ground black pepper.
Whisk until all the ingredients are thoroughly combined.
Preheat the oven to 180°C (350°F), using the fan-assisted setting.
Spread the cooked chicken evenly over the chilled tart crust.
Sprinkle the grated Gruyère cheese evenly over the chicken.
Place the tart on the middle rack of the oven. Carefully pour the egg and cream mixture over the filling, a little at a time.
Scatter the small cubes of cold butter over the surface.
Bake in the preheated oven for approximately 40 minutes, until the top is lightly golden and the filling is set.
Remove from the oven and allow the tart to rest for 15–20 minutes before slicing, so that the filling has time to firm up.
Sprinkle with freshly chopped chives and cut into portions.
Serve with roasted cherry tomatoes and a mixed green salad.
Recipe Tips
For a perfectly crisp tart crust, make sure the dough is well chilled before adding the filling. You can also prepare the pastry a day ahead and keep it covered in the refrigerator until ready to use. Letting the tart rest before slicing will help it hold its shape beautifully!
