🍽️ Chicken and Vegetable Tarts in Puff Pastry

Name: Chicken and Vegetable Tarts in Puff Pastry
Total time: 30 min
Yield: 4 servings
Ingredients: 1 onion; 1 garlic clove; 2 carrots; 200 g broccoli florets; 600 g chicken breast fillet; 2 tbsp olive oil; 1 tbsp fresh chopped thyme; 1 tbsp flour; 2 tbsp tomato paste; 300 ml poultry stock; salt; pepper (from the mill); olive oil (for the molds); 450 g puff pastry; 2 egg yolks; 2 tbsp whipping cream

358 kcal · 30 min · 4 servings

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Ingredients

1 onion
1 garlic clove
2 carrots
200 g broccoli florets
600 g chicken breast fillet
2 tbsp olive oil
1 tbsp fresh chopped thyme
1 tbsp flour
2 tbsp tomato paste
300 ml poultry stock
salt
pepper (from the mill)
olive oil (for the molds)
450 g puff pastry
2 egg yolks
2 tbsp whipping cream

Instructions

1. Peel the onion, garlic, and carrots.
2. Dice the vegetables into small cubes.
3. Rinse the broccoli under cold water.
4. Let the broccoli drain well.
5. Wash the chicken breast fillets.
6. Pat the chicken dry with a kitchen towel.
7. Cut the chicken into small cubes as well.
8. Heat oil in a pan.
9. Sauté the onion and garlic until golden brown.
10. Add the chicken to the pan.
11. Cook the chicken for 2 to 3 minutes.
12. Add the remaining vegetables and thyme.
13. Stir the flour into the mixture.
14. Briefly fry the tomato paste.
15. Pour in the meat broth.
16. Let the mixture simmer for about 15 minutes until slightly thickened.
17. Season the filling with salt and pepper.
18. Remove the pan from the heat.
19. Preheat the oven to 200 degrees Celsius with top and bottom heat.
20. Brush the soufflé molds (small baking dishes) with a little oil.
21. Flour a work surface.
22. Roll out the puff pastry to a thickness of 3 to 4 millimeters.
23. Cut out 10 circles that match the size of the molds exactly.
24. Cut out 10 more circles that are slightly larger.
25. Line the molds with the larger pastry circles.
26. Fill the chicken mixture into the molds.
27. Cover the filling with the smaller pastry circles.
28. Press the edges of the tarts firmly.
29. Whisk the egg yolk with the cream.
30. Brush the tarts with the egg yolk and cream mixture.
31. Bake the tarts in the oven for about 35 minutes until golden brown.
32. Remove the tarts from the molds.
33. Serve the tarts immediately.

Nutrition per serving

kcal: 358
Protein: 20 g · Fett/Fat: 24 g · Carbs: 17 g