Hello there! Today for your cooking and eating pleasure I have the most decadent way to use up left-over chicken and boiled potatoes! It is just my kind of tart, you only need a small slice as it is super-rich, but so unbelievably tasty and satisfying, perfect with a lightly dressed leafy green salad on the side. Basically you have a puff pastry shell encasing a layer of sweet caramelised red onion, topped with roughly broken up chunks of potato and chicken dotted with luscious brie. The whole lot is baked in a creamy egg filling and sprinkled with a little thyme. To be honest, it is worth cooking two chickens at a time to make sure you have enough left-overs for this :) (Hadn't done a tart for a while...!)
2 tbsp olive oil
2 large red onions, peeled and thinly sliced
sea salt and freshly ground black pepper
2 tsp balsamic vinegar
2 tsp sugar
2 large waxy potatoes, cut into quarters
2 cups cooked chicken, torn into big shreds
200g brie, cut into rough wedges
4 sprigs fresh thyme
1/2 cup cream
200g prepared butter puff pastry (this is too easy!)
Heat olive oil in a heavy based pot. Add onions, salt and pepper, and cook over a medium heat for 20 minutes until nice and soft, stirring every once in a while so that they don't catch on the bottom. In between stirring, half cover with the pot lid - I always rest it on the wooden spoon laid across the top of the pot, so it is mostly covered, but not completely. Add balsamic vinegar and sugar, remove the lid and cook a further 10 minutes, stirring occasionally. Set aside to cool.
Put potatoes in a medium pot, cover with water, season with salt and bring to a boil. reduce heat to a simmer and cook potatoes 15-20 minutes until just able to be pierced with a knife. Drain and set aside to cool.
Roll out pastry to fit a 26cm round removable base tart tin. Pop in the freezer to chill while the oven heats to 180˚C (350˚F). Layer the onion, potato and chicken into the pastry shell. Dot with brie and thyme. If you happen to be using left-over roast chicken and have a bit of stuffing spare, pop that in too! Whisk eggs and cream and pour over filling. Bake for 35-40 minutes until the filling is set and the pastry is golden. Serves 6 for lunch or four for dinner with a green salad. Perfect for a picnic any time of year!