Sun-dried Tomato and Spinach Chicken Tart
Sun-dried Tomato and Spinach Chicken Tart
Ingredients
For the Crust
- 1 pie crust, 9-inch, pre-made (ensure vegan if desired)
For the Filling
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely chopped
- 2 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Custard
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk, whole or 2%
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F. Carefully unroll the pie crust and press it into a 9-inch pie dish. Crimp the edges as desired. Pierce the bottom of the crust several times with a fork. Bake for 10 minutes, then remove from oven.
⏱️ 15 min•🌡️ 375
- 2
While the crust bakes, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet, add the chopped yellow onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped sun-dried tomatoes, fresh spinach, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the spinach has wilted completely, about 3 to 5 minutes. Remove from heat and stir in the cooked chicken.
⏱️ 10 min
- 4
In a medium bowl, whisk together the large eggs, heavy cream, milk, grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min
- 5
Spread the chicken and vegetable mixture evenly into the pre-baked pie crust. Pour the egg custard mixture over the filling, ensuring it is distributed evenly.
⏱️ 2 min
- 6
Bake the tart for 30 to 35 minutes, or until the custard is set and lightly golden brown on top. A knife inserted into the center should come out clean. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
⏱️ 35 min•🌡️ 375
- 7
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Sun-dried Tomato and Spinach Chicken Tart
Ingredients
For the Crust
- 1 pie crust, 9-inch, pre-made (ensure vegan if desired)
For the Filling
- 1 pound chicken breast, boneless, skinless, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 yellow onion, small, finely chopped
- 2 garlic, cloves, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 5 ounces fresh spinach, roughly chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Egg Custard
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup milk, whole or 2%
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F. Carefully unroll the pie crust and press it into a 9-inch pie dish. Crimp the edges as desired. Pierce the bottom of the crust several times with a fork. Bake for 10 minutes, then remove from oven.
⏱️ 15 min•🌡️ 375 - 2
While the crust bakes, heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken breast and cook, stirring occasionally, until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet, add the chopped yellow onion and cook until softened, about 3 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped sun-dried tomatoes, fresh spinach, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook until the spinach has wilted completely, about 3 to 5 minutes. Remove from heat and stir in the cooked chicken.
⏱️ 10 min - 4
In a medium bowl, whisk together the large eggs, heavy cream, milk, grated Parmesan cheese, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 3 min - 5
Spread the chicken and vegetable mixture evenly into the pre-baked pie crust. Pour the egg custard mixture over the filling, ensuring it is distributed evenly.
⏱️ 2 min - 6
Bake the tart for 30 to 35 minutes, or until the custard is set and lightly golden brown on top. A knife inserted into the center should come out clean. If the crust edges start to brown too quickly, you can cover them loosely with aluminum foil.
⏱️ 35 min•🌡️ 375 - 7
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before slicing and serving.
⏱️ 10 min