Chicken & Vegetable Tart, delicious hot or cold, 44p a serving
150g self raising flour, value flour 45p/1.5kg, 4p
75ml vegetable oil, £1.25 litre 9p
130g chicken, priced as in this post 99p
160g carrots, Asda SP £1.18p/2kg 9p
100g onion, Asda £1.08/2kg, 5p
3 eggs, Asda £1 for 6 free range eggs, 50p
Total of £1.76, 4 portions 44p
Put the flour and oil into a mixing bowl for the pastry and add enough water to make a loose dough. Method on making oil pastry here
Roll out the pastry on a floured surface and line a 20cm tart tin with it. Set aside
Peel and slice the onion, slice or chop the carrot finely (peeled or scrubbed, either is fine) and saute in a little oil until soft.
Beat the eggs gently in a mug.
When the vegetables are soft, leave to cool. When cool enough, add the eggs and chopped chicken. Mix well.
Season with salt and pepper. I added some thyme leaves as I have some on the windowsill
Bake in a medium oven for 25 minutes until the eggs are set and the pastry looks golden
This is a delicious tart hot or cold, so can be used as a part of a packed lunch
Serve with a jacket potato, boiled new potatoes, salady bits, any hot vegetables that you want. Or you could do as we did last night. We had a quarter of the tart each, then some apples from the garden, gently cooked and served with custard
I have just realised that I haven’t done the chicken tart from the rubber chicken series. It is very similar to this but with a few adjustments so I’ll have to do that soon