Chicken Tart with White Sauce


July 28, 2011 by Dhani's recipes

Hello! Long time no post…Stupid exams!

A easy tart recipe.


For short-crust pastry:

2 cups flour
1 cup butter
a few drops of icy water

For filling:

about 200g of boneless chicken (cut into chunks)
2 tbsp soy sauce
1 onion roughly chopped
3 cloves of garlic( finely chopped)
pepper and ginger-garlic paste to marinade chicken
salt to taste
dried basil to sprinkle on top
Gouda cheese ( chopped into small cubes)

For white sauce:

1 tbsp flour
1 cup milk
butter (double the amount of flour)


Short-crust Pastry

1)Preheat oven.

2)Combine butter and flour, break down pieces of butter till you get a crumb like  substance. Add drops of icy water to make it slightly doughy.Wrap tightly in a cling fill wrap and refrigerate for atleast 20 minutes.

3)Roll out as per the size of the tin. Thickness of the pastry depends on how you like it. Cut off excess bits from the border and poke throughly with fork.

4) Bake in oven for atleast 10 minutes till its slightly golden-brown at 220 degrees.

White Sauce

5)Melt butter and add flour to it. Keep on high flame. Keep mixing and after it turn slightly brown mix in milk , remove from heat withing a minute.. Add some extra virgin olive oil at the end.


6)Tenderise with hammer. Marinade chicken with ginger-garlic past and pepper. Don’t add salt or it wont become tender.

7)Saute with soy, onions and garlic. Add salt to taste. Don’t cook completely or it will over cook in the oven.

Assembling and baking-

1) After baking the short-crust pastry for 10 minutes add a layer of Gouda, then the chicken ( only chicken and onions, avoid adding the liquids from the chicken and left over soy). Add chicken just till the top. Cover top with white sauce, Gouda and basil.

2) Bake for 20 mins at 220 degrees.


2 thoughts on “Chicken Tart with White Sauce

  1. the chef’s tip on not overcooking the chicken is what makes this a well written well thought off recipe 🙂

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Dhani G'kar

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