Savory Chicken and Vegetable Gruyere Tart
Savory Chicken and Vegetable Gruyere Tart
Ingredients
For the Tart
- 1 Refrigerated pie crust, 9-inch
- 2 tablespoons Unsalted butter
- 3/4 pounds Boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme, chopped
- 8 ounces Cremini mushrooms, sliced
- 5 ounces Fresh spinach, roughly chopped
- 1 cup Heavy cream
- 2 Large eggs
- 4 ounces Gruyere cheese, shredded
- 1/4 teaspoon Nutmeg, freshly grated
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Unroll the refrigerated pie crust and fit it into a 9-inch tart pan with a removable bottom. Trim any excess crust, leaving a slight overhang. Prick the bottom of the crust several times with a fork.
⏱️ 5 min•🌡️ 375°F - 2
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment paper and weights. Continue baking for another 5 minutes, or until the crust is lightly golden. Remove from oven and set aside.
⏱️ 15 min•🌡️ 375°F - 3
While the crust bakes, prepare the filling. In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the 3/4 pound of cubed boneless, skinless chicken breast and cook, stirring occasionally, until no longer pink, about 5-7 minutes. Remove chicken from skillet and set aside. To the same skillet, add the finely chopped shallot, minced garlic, and chopped fresh thyme. Cook, stirring occasionally, for about 2 minutes until fragrant. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Stir in the roughly chopped fresh spinach and cook until just wilted, about 1-2 minutes. Return the cooked chicken to the skillet and mix well with the vegetables. Remove from heat and let cool slightly.
⏱️ 15 min - 4
In a medium bowl, whisk together the 1 cup of heavy cream, 2 large eggs, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of freshly grated nutmeg until well combined.
⏱️ 3 min - 5
Evenly spread the cooled chicken and vegetable mixture over the bottom of the pre-baked tart crust. Sprinkle the 4 ounces of shredded Gruyere cheese over the filling. Carefully pour the cream and egg mixture over the chicken, vegetables, and cheese, ensuring even distribution.
⏱️ 3 min - 6
Carefully transfer the tart pan to the preheated oven. Bake for 30 to 35 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375°F - 7
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before carefully removing the tart ring. Garnish with 1 tablespoon of chopped fresh parsley before slicing and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Chicken and Vegetable Gruyere Tart
Ingredients
For the Tart
- 1 Refrigerated pie crust, 9-inch
- 2 tablespoons Unsalted butter
- 3/4 pounds Boneless, skinless chicken breast, cut into 1/2-inch cubes
- 1 Shallot, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh thyme, chopped
- 8 ounces Cremini mushrooms, sliced
- 5 ounces Fresh spinach, roughly chopped
- 1 cup Heavy cream
- 2 Large eggs
- 4 ounces Gruyere cheese, shredded
- 1/4 teaspoon Nutmeg, freshly grated
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F. Unroll the refrigerated pie crust and fit it into a 9-inch tart pan with a removable bottom. Trim any excess crust, leaving a slight overhang. Prick the bottom of the crust several times with a fork.
⏱️ 5 min•🌡️ 375°F - 2
Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment paper and weights. Continue baking for another 5 minutes, or until the crust is lightly golden. Remove from oven and set aside.
⏱️ 15 min•🌡️ 375°F - 3
While the crust bakes, prepare the filling. In a large skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the 3/4 pound of cubed boneless, skinless chicken breast and cook, stirring occasionally, until no longer pink, about 5-7 minutes. Remove chicken from skillet and set aside. To the same skillet, add the finely chopped shallot, minced garlic, and chopped fresh thyme. Cook, stirring occasionally, for about 2 minutes until fragrant. Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned. Stir in the roughly chopped fresh spinach and cook until just wilted, about 1-2 minutes. Return the cooked chicken to the skillet and mix well with the vegetables. Remove from heat and let cool slightly.
⏱️ 15 min - 4
In a medium bowl, whisk together the 1 cup of heavy cream, 2 large eggs, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of freshly grated nutmeg until well combined.
⏱️ 3 min - 5
Evenly spread the cooled chicken and vegetable mixture over the bottom of the pre-baked tart crust. Sprinkle the 4 ounces of shredded Gruyere cheese over the filling. Carefully pour the cream and egg mixture over the chicken, vegetables, and cheese, ensuring even distribution.
⏱️ 3 min - 6
Carefully transfer the tart pan to the preheated oven. Bake for 30 to 35 minutes, or until the filling is set and the top is golden brown. A knife inserted into the center should come out clean.
⏱️ 35 min•🌡️ 375°F - 7
Remove the tart from the oven and let it cool on a wire rack for at least 10 minutes before carefully removing the tart ring. Garnish with 1 tablespoon of chopped fresh parsley before slicing and serving.
⏱️ 10 min