Creamy Chicken and Leek Tart
Creamy, comforting, and packed with flavour, this Creamy Chicken and Leek Tart is the ultimate savoury bake to impress. With a golden mashed potato crust and a rich filling of tender chicken, sautéed leeks, and a hint of cream cheese, every bite is a cosy, flavourful delight. It’s finished with gooey mozzarella on top and a sprinkle of fresh parsley for that extra touch.
Ingredients
- 4 Potatoes large
- 1 Brown onion diced
- 3 Spring onion stems finely sliced
- 1 Leek finely sliced
- 3 Chicken thighs cooked and shredded
- 1/4 cup Chicken stock
- 2 Tbsp Cream cheese
- 1 Egg
- Salt and pepper
- Olive oil
Toppings
- Grated mozzarella
- Parsley
Instructions
- Boil the potatoes in salted water for 10–15 minutes, until very soft. Drain and transfer to a greased tart dish. Mash slightly and press into the dish, forming the base and edges. Season with salt, brush with olive oil, and bake at 180°C for 10–15 minutes until lightly golden. Set aside to cool.
- In a frying pan over medium-low heat, sauté the brown onion, leek, and spring onion in olive oil until softened and translucent—about 5–8 minutes.
- Reduce the heat to low. Add the shredded chicken and chicken stock to the pan, just enough to warm through—don’t evaporate all the liquid. Remove from heat and stir in cream cheese and egg. Mix until smooth and season with salt and pepper to taste.
- Spoon the filling into the potato crust and spread evenly. Top with grated mozzarella and bake at 180°C for 30–40 minutes until golden and set. Sprinkle over chopped parsley and serve warm.
Nutrition
Calories: 424kcalCarbohydrates: 45gProtein: 21gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 132mgSodium: 145mgPotassium: 1216mgFiber: 6gSugar: 4gVitamin A: 689IUVitamin C: 48mgCalcium: 72mgIron: 3mg
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