I have this week off and I have gone slightly crazy cooking a lot like if I had a family of 10.
I usually make these when I get home after work as they are the simplest thing to do even if you are exhausted. You can make it as little tarts or as a big tart. You can add more cheese, or replace the goat cheese for cheddar or avoid the cheese altogether. You could as well accompany it with a salad for a light easy dinner.
Here is what you need for 2 tartlets (you can double it for 4 or triple it for a big tart):
2 chicken thigh fillets diced
150 ml single cream
1 clove of garlic
1 tsp of Italian herbs or oregano
1 slice goats cheese
Preheat oven at 180 degrees/ 160 Fan.
Fry the chicken with a bit of oil until slightly brown and then add garlic, cream and herbs. Season to taste. Cook until the sauce is thick and set aside.
Roll out the pastry and put on the tartlet tins or on a baking tray with parchment paper.
If using tartlet tins, put in the pastry in the oven for 5 minutes before filling the tarts.
Put the creamy chicken on the pastry and top with cheese leaving the edges bare.
Paint some milk on the edges and put in the oven for about 20 min until brown.
Let it cool and eat!
Let me know what you think in the comments below!