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
We had the other half at lunchtime today with some Panzanella made with gorgeous Brandywine tomatoes from the greenhouse. They are a heritage variety and have the most glorious flavour
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