Recipe: Delicious Brussels sprout, chestnuts and chicken tart.

Brussels sprout, chestnuts and chicken tart.. Chestnuts and Brussels sprouts are a classic pair--the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because These easy, healthy recipes are ready in under an hour and use short-cut ingredients, so you can serve up a chicken casserole for dinner any night. Roast Brussels sprouts and chesnuts together on a pan for an easy side dish recipe that's perfect for the holidays.

Spread in a single layer on a jelly-roll pan. Trim each sprout by cutting a little piece off the bottom. Brussels Sprout, Chestnut, Chicken Broth, Side Dish, Fall. You can cook Brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Brussels sprout, chestnuts and chicken tart.

1. It's of ready made shortcrust pastry.
2. It's of cooked brussels sprouts.
3. You need of cooked chicken.
4. It's of precooked chestnuts.
5. It's of eggs.
6. You need of egg yolk.
7. It's of double cream.
8. It's of creme fraiche.
9. Prepare of salt and pepper.

Roasted chestnuts are one of the many reasons to love autumn cooking. In this recipe, we're harnessing their On the side, we're serving roasted sweet potato dressed with lemon-marinated onion, for a tart twist that with Chestnut & Brussels Sprout Pan Sauce. Rinse and trim the brussels sprouts. Rinse under cold water, and drain well.

Brussels sprout, chestnuts and chicken tart. instructions

1. Preheat oven to 180°C.
2. Roll out pastry on a floured board to about 3mm thick..
3. Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins.
4. When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry..
5. Leave to cool whilst preparing the filling..
6. Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts...
7. In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously..
8. Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top..
9. Return to the oven for 12 mins until the custard is set and golden in colour..
10. Eat warm or cold. :-).

Sauté the chestnuts in a hot pan with melted butter. Add the brussels sprouts, then pour in the wine and stock. Simmer gently, then stir in the balsamic. Season with the salt and pepper, to taste. Take care not to over cook.