Rustic Chicken and Fleur-de-Lis Tart
PREP TIME: 1 1/2 Hours
YIELDS: 8 Servings

Ingredients for pastry crust:

  • 1¼ cups all-purpose flour
  • 7 tbsps unsalted butter, chilled and cut into pieces
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 4 tbsps ice water

Method for crust:
Preheat oven to 350°F. In a food processor, combine flour, butter, salt and pepper. Pulse for 10 seconds, then add ice water. Continue to pulse 5 or 6 times until the dough comes together. Place dough on a floured surface and work into a ball. Enclose dough in plastic wrap. Refrigerate for 30 minutes.

Ingredients for filling:

  • 1½ cups pulled or chopped chicken
  • 1 1/2 (8-ounce) wheels Bittersweet Plantation Dairy Fleur-de Lis Fromage Triple Cream
  • ¼ pound butter
  • 8 pearl onions, peeled and halved
  • 1 cup celery, sliced ½-inch
  • 1 tsp minced garlic
  • ½ cup julienned bell peppers
  • ¾ cup baby carrots, bias cut
  • 4 tbsps all-purpose flour
  • 3 cups turkey or chicken stock
  • 1½ cups red potatoes, skin-on, cubed
  • ½ cup milk
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp chopped oregano
  • 1 tbsp chopped parsley
  • 1 whole egg, whipped

Method for filling:
In a large skillet, melt butter over medium-high heat. Add onions, celery, garlic, bell peppers, and carrots. Sauté 5 minutes, stirring occasionally. Blend in flour but do not brown. Stir in stock until roux dissolves. Bring to a low boil, reduce to simmer, and cook 5 minutes. Add potatoes and cook 4 minutes. Add milk, salt, pepper, oregano and parsley. Cook, stirring occasionally, until mixture thickens to a heavy white sauce consistency. Remove and discard the rind from the 8-ounce wheel of cheese. Remove skillet from heat and blend in 1 cup of chicken and the 8-ounce cheese. Allow to cool 30 minutes. Allow dough to sit 15 minutes at room temperature. Roll dough into a 15" circle (1/8-inch thick). Carefully place dough on a ceramic pizza stone or a large cookie sheet lined with parchment paper. Spoon filling onto center of dough leaving a 1½-inch space around the edge. Fold the 1½-inch edge over the top of the filling. Place remaining chicken on top of filling. Brush crust with egg and bake 20-30 minutes or until golden. Cut remaining cheese into eight equal portions. Place one piece of cheese on the crust of each slice of tart and serve warm.

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