serves
6
prep
20 minutes
cook
35 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
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
- Preheat the oven to 200ºC. Grease the base and sides of a 24-cm round fluted tart tin with removable base.
- 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.
- 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.
- Stir the raw asparagus strips through the hot white sauce, then stir in the chicken meat. Season well.
- Fill the cooked tart shell with the chicken and asparagus mixture, then scatter with the herbs.
- 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
