Honeyed Goat's Cheese Tart with Irish Chicken
with toasted hazelnuts and side saladCalories
:
1091 kcalProtein
:
54.9g proteinTotal
:
30 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Milk
- Hazelnuts
- Nuts
- Mustard
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
2 unit(s)
Onion
2 unit(s)
Garlic
40 grams
Salad Leaves
100 grams
Goat's Cheese
(Contains: Milk May be present: Milk)
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
½ sachet(s)
Dried Oregano
1 sachet(s)
Honey
1 sachet(s)
Mustard
(Contains: Mustard)
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Puff Pastry
(Contains: Wheat, Cereals containing gluten May be present: Milk)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)4565 kJ
Energy (kcal)1091 kcal
Fat58.4 g
of which saturates16.4 g
Carbohydrate72.1 g
of which sugars12.8 g
Dietary Fiber4 g
Protein54.9 g
Cholesterol7.2 mg
Salt2.8 g
Trans Fat0.1 g
Potassium192.5 mg
Calcium41 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Crumble the goat's cheese into pieces.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press).
2
- Place a pan over medium heat with a drizzle of oil.
- Once hot, cook the onion and garlic until browned, stirring occasionally, 13-15 mins.
- Add the chicken for the final 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Season with salt and pepper.
3
- Meanwhile, spread the pastry out on a lined baking tray.
- Roll the edge over itself to form a small crust.
- Prick the base of the pastry with a fork.
- Bake blind until golden and cooked through, 10-15 mins.
- Remove from the oven.
4
- Meanwhile, mix the creme fraiche and mustard in a small bowl.
- Spread the mustard mixture out in the centre of the pastry, leaving a border of about 1 cm.
- Spread the softened onion over the top.
- Garnish with crumbled goat's cheese, grated cheese, hazelnuts and half a sachet of dried oregano (per 2P).
- Bake in the oven until the cheese is melted and lightly browned, 4-5 mins.
5
- In a salad bowl, make your dressing by mixing balsamic glaze with a drizzle of oil.
- Season to taste with salt and pepper.
- Just before serving, add the salad leaves and toss to coat in the dressing.
6
- Remove your tart from the oven and finish with a drizzle of honey over the top.
- Cut into slices and divide between plates while the pastry is still hot and crispy.
- Serve the balsamic salad on the side.
