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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Savory Mushroom Chicken Tart

October 16 By Renée 5 Comments

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Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman
5 from 1 vote

Mushroom Chicken Tart

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Course: Main Dish or Appetizer
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Servings: 1 -10" tart
Author: Renée B. ♥ The Good Hearted Woman

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 8 ounces mushrooms sliced
  • 1 clove garlic minced
  • 1/2 cup chopped walnuts
  • 2 teaspoons chopped fresh rosemary basil & oregano also work nicely
  • 8 ounces Neufchatel cheese or cream cheese
  • 2 eggs
  • 8 ounces rotisserie chicken meat chopped or shredded [See Note]
  • 1 sheet sheet puff pastry dough
  • Salt, pepper, and seasoning salt to taste

Instructions

  • Preheat oven to 350° F.
  • Line the bottom of a 10-inch tart pan with parchment paper.
  • Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
  • Put the pastry in the tart pan in the freezer while you prepare the filling.
  • Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
  • Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
  • [Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
  • Season to taste and set aside to cool.
  • In a medium bowl, mix cream cheese and eggs together until smooth.
  • Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
  • Top with shredded chicken.
  • Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
  • Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
  • Remove from oven and cool slightly before cutting.

Vegetarian options:

  • Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Quick & Easy Mushroom Chicken Tart {with Vegetarian Options | The Good Hearted Woman

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Filed Under: Appetizers, Main Dishes, Recipes Tagged With: baking, chicken, Comfort Food, eggs, mushrooms, Pastry, tart

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About Renée

Renée is writer, music maker, artist, and storyteller. In her spare time, you can find her writing love songs about cowboys, exploring the moss-covered nooks and crannies of the Pacific Northwest, and making music with her talented singer-husband.

Comments

  1. blankDawne says

    October 16 at

    love how easy this looks and such a great meat alternative for the fall. thanks for sharing.

    http://www.dawnehanks.com

    Reply
  2. blankMarlynn [UrbanBlissLife] says

    October 16 at

    This looks so tasty, Renee! Looks like a great dish to make for a girls’ weekend brunch.

    Reply
  3. blankKelley says

    October 16 at

    Do you have a tart pan that you recommend? I have a pie pan, but I love the fluted edges so much.

    Reply
  4. blankGeoff says

    October 16 at

    It looks like a pizza that’s good for me!!! Whaaaa?!?!

    Reply
  5. blankLouise says

    October 16 at

    Looks like you’re still delighting us with quick and easy creative dishes, Renée:)

    I’m not back to blogging full time yet but oh my, I sure am missing these tasty meals! Thanks so much for sharing…

    Reply

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