Chicken and mushroom savoury tart

Name: Chicken and mushroom savoury tart
Yield: 0 serving
Cuisine: Bake
Ingredients: 1.00 baked pastry shell; 250.00 g bacon chopped; 4.00 chicken breast fillets skinned, deboned, strips; 1.00 onion finely chopped; 1.00 garlic cloves, crushed; 1.00 green pepper seeded and chopped; 250.00 g button mushrooms sliced; 190.00 ml mozzarella cheese cubed; 500.00 ml white sauce; 2.00 eggs extra large, beaten; 10.00 ml fresh parsley chopped; salt and freshly ground black pepper

0 serving

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Poultry

By Food24 November 03 2009

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Ingredients (12)

1.00

baked pastry shell

FILLING

250.00 g	bacon — chopped
4.00	chicken breast fillets — skinned, deboned, strips
1.00	onion — finely chopped
1.00	garlic — cloves, crushed
1.00	green pepper — seeded and chopped
250.00 g	button mushrooms — sliced
190.00 ml	mozzarella cheese — cubed
500.00 ml	white sauce
2.00	eggs — extra large, beaten
10.00 ml	fresh parsley — chopped
	salt and freshly ground black pepper

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Method:

Line an aluminium foil dish with the prepared dough, prick and set aside.
Cook the bacon in its fat and remove from the pan.
Fry the chicken until light brown and spoon out. Fry the onion, garlic, pepper and mushroom slices together until soft and cooked. Mix with the other ingredients.
Spoon into the prepared crust and bake for 35 to 40 minutes at 180 °C until golden brown and set. Serve warm.
Makes a medium-sized tart.