Savory Chicken & Feta Tart with Fresh Mint
A golden, flaky crust filled with sautéed chicken, tangy feta, and a creamy mint-infused base.
If you’re looking for a versatile dish that transitions perfectly from brunch to dinner, this Chicken and Feta Tart is the answer. The combination of salty green olives and cooling fresh mint creates a flavor profile reminiscent of our Mediterranean Stuffed Vegetables. Serve it alongside a crisp tomato salad for a complete meal.
What You'll Need
Main Components:
- 1 Shortcrust or Puff Pastry Sheet
- 400g Chicken Breast (cut into sticks)
- 300g Feta Cheese (cubed)
- 50g Pitted Green Olives
The Creamy Base:
- 3 Eggs & 200g Cottage Cheese
- 2 Tbsp Mustard & 10cl Milk
- 3 Strands Fresh Mint (chopped)
- Olive Oil, Salt & Pepper
Preparation Method
1. Prepare the Crust: Oil a 26 cm pie dish. Line it with your pastry, pricking the bottom with a fork to prevent air bubbles. Cover with film and keep in the refrigerator to stay firm.
2. Sauté the Garnish: Heat olive oil in a pan over medium heat. Sauté the chicken sticks for about 4 minutes until golden brown. Season well, then remove from heat and stir in the olives and feta cubes.
3. The Emulsion: In a separate bowl, whisk together the eggs, mustard, cottage cheese, milk, and chopped mint. This mustard-cottage cheese blend provides a unique tang that balances the rich pastry, much like the dough in our Braided Easter Brioche.
4. Bake to Golden Perfection: Preheat your oven to 180°C. Mix the creamy base with the chicken mixture and pour into your prepared tart shell. Bake for approximately 50 minutes until the filling is set and the edges are a deep golden brown.
Recommended Pairings:
- The Side: Zesty Vegetable Salad
- The Starter: Rabbit & Pistachio Terrine
- The Dessert: Hibiscus Poached Peaches