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| Estimated Times |
Preparation time: 20
Cooking time: 40
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Ingredients
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125
150
175
200
225
250
servings
| 250 | g | Shortcrust pastry (wholemeal) |
| 300 | g | Chicken fillet |
| 1 | tbsp | Rape seed oil ~13.7 g |
| 100 | g | Mushrooms |
| 1 | pcs. | Red bell pepper ~120 g |
| 125 | g | Baby spinach |
| 3 | pcs. | Egg(s) ~150 g |
| 2 | dl | Skimmed milk ~200 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 8 | tbsp | Dried sunflower seeds ~78 g |
| 1 | pcs. | Yellow pepper ~120 g |
| 1 | pcs. | Green bell pepper ~120 g |
| 4 | pcs. | Tomato ~500 g |
| 200 | g | Carrots |
| 0.5 | pcs. | Head lettuce ~75 g |
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Directions
Prepare the pastry according to the instructions on the packet (250g shortcrust pastry is enough to line a flan tin of approx. 20 cm in diameter). Roll the pastry out and line a greased flan tin.
Rinse and quarter the mushrooms. Dice the red pepper.
Cut the chicken into small pieces and fry in a little rape seed oil in a frying pan. Add the mushrooms and pepper and fry for approx. 1 minute. Stir in the spinach and continue stirring until wilted. Pour the mixture into the flan tin.
Preheat the oven to 200º C/fan oven 175º C.
Whisk the egg and milk and add salt and pepper. Pour over the filling. Bake the tart for 35-40 mins.
Cut the yellow and green peppers into cubes, the tomato into wedges and carrots into slices. Toast the sunflower seeds in a very hot frying pan with a little salt until golden. Place in a bowl and add the shredded lettuce.
Serve the chicken tart on a bed of lettuce.
Tip
For added flavour, top with some grated cheese before putting it in the oven.
Nutritional data
728 Kcal Per Serving
F: 42 g, P: 34 g, C: 57 g, DF: 6 g
2,912 Kcal (124 Kcal/100 g)
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