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Chicken & Asparagus Tart


  • 6 eggs

  • 1 cup grated Parmesan

  • 1 cup grated mozzarella

  • 1 cup of basil leaves

  • 340g marinated asparagus

  • 6 spring onion

  • 2 chicken thighs

  • 1 sheet of shortcrust pastry


  • 1.

    Pre-heat your oven to 200C and roast the chicken thighs for 15 minutes.

  • 2.

    Place pastry into tart case and blind bake for 8 minutes at 180C.

  • 3.

    Mix together eggs, Parmesan and finely sliced spring onion.

  • 4.

    Line the pastry case with basil leaves, then top with the chopped chicken thigh, and pour over the egg mix.

  • 5.

    Sprinkle half the mozzarella on top, then arrange the drained asparagus around the tart case, add the remaining mozzarella.

  • 6.

    Bake at 200C for about 30-40 minutes.


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