Roast chicken and asparagus tart

Chicken and asparagus make a wonderful pair. In Denmark, little chicken and asparagus tarts are often made with boiling chickens that have been used for soup. This simplified version uses pre-made pastry and a supermarket roast chicken.

• serves

  6

• prep

  20 minutes

• cook

  35 minutes

• difficulty

  Easy

Stream free On Demand

Tart

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

Ingredients

• 1 sheet ready-rolled sour cream shortcrust pastry (see Note)
• 1 bunch asparagus, peeled into strips using a vegetable peeler
• 1 barbecue roast chicken, skin removed, meat shredded
• salt and black pepper, to taste
• 1 tsp finely shredded parsley
• 1 tbsp finely chopped chives
• 2 cups picked watercress sprigs
• extra virgin olive oil, for drizzling
• lemon wedges, to serve

White sauce

• 100 g unsalted butter
• 35 g (¼ cup) plain flour
• 250 ml (1 cup) milk
• 250-500 ml (1–2 cups) warm chicken stock

Instructions

1. Preheat the oven to 200ºC. Grease the base and sides of a 24-cm round fluted tart tin with removable base.
2. Use the pastry to line the base and sides of the greased tin. Prick the base all over with a fork. Line with baking paper, making sure the paper extends over the sides. Fill with baking beads or dried beans and bake for 10-15 minutes or until lightly golden. Remove the baking beads and paper and bake for another 10 minutes or until golden and dry.
3. For the white sauce, melt the butter in a saucepan over medium heat. Add the flour and stir for 1–2 minutes or until the mixture looks sandy in texture but not browned. Stirring continuously, add the milk a little at a time until well combined, then repeat with enough of the stock until the sauce is smooth and has the consistency of thickened cream.
4. Stir the raw asparagus strips through the hot white sauce, then stir in the chicken meat. Season well.
5. Fill the cooked tart shell with the chicken and asparagus mixture, then scatter with the herbs.
6. Toss the watercress sprigs in a bowl with a little olive oil. Scatter over the top of the tart and finish with a grind of black pepper. Serve with lemon wedges.

Note

• I used the Careme ready rolled sour cream pastry for this recipe, but you could use regular shortcrust pastry sheets or of course, make your own.

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Tart

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

24m

G