Name: Leek Tart and Poached Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 2 cups chicken stock; 500 grams chicken breast fillet; 2 sheets ready made puff pastry (thawed); 1 teaspoon coconut oil; 1 leek (finely sliced); 1-2 anchovy fillet (chopped); 1 red capsicum (sliced into strips); 4 eggs; pinch salt; 300 grams light ricotta; fresh chives

Leeks self-seeded in our vegetable garden this year. I didn’t plant any as I have not been able to master a beautiful long white stem. I know the theory of how to get it, I have tried to implement all of the recommended steps but with not much success.

Leeks have a long growing season so I didn’t bother planting any this year. By their own accord I ended up with a beautiful little clump of them in one corner of the garden. I harvested some of them last week and this was one of the resulting meals.

This tart is quick and easy to make. It may also be eaten warm or cold so is a great one to pack for work or school lunches or a picnic. I added the poached chicken on the side but if you wanted to it could be added to the tart. I didn’t like to dry out the chicken when it is so lovely and juicy from being poached.

This is my recipe for Leek Tart with Poached Chicken and chives:

Leek Tart and Poached Chicken

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

A quick weeknight meal. This tart may be eaten warm or cold so also makes a great picnic, work or school lunch.

Course: Main

Servings: 4

Author: Kyrstie Barcak - A Fresh Legacy

Ingredients

2 cups chicken stock
500 grams chicken breast fillet
2 sheets ready made puff pastry thawed
1 teaspoon coconut oil
1 leek finely sliced
1-2 anchovy fillet chopped
1 red capsicum sliced into strips
4 eggs
pinch salt
300 grams light ricotta
fresh chives

Instructions

Add the stock to a saucepan that the chicken pieces will fit into without being on top of each other
Add the chicken to the saucepan of stock and bring to the boil
Turn off the heat cover with a lid and allow to sit for 30 minutes to cook the chicken
While the chicken is cooking: Grease a tart tray and then line it with the pastry to cover the base
Turn on the oven to heat to 170 degrees (celcius)
Add the oil to a pan on the stove top. Once warmed add the anchovy, leek and capsicum strips
Stir and gently cook until the leek has softened
Whisk the eggs, salt and ricotta in a bowl and add the leek and capsicum when cooked
Pour into the lined tart tray and cook in the oven for 25 minutes until golden
When the tart has cooked serve topped with fresh chives and the poached chicken on the side with your choice of vegetables or salad.

This is a simple meal that the family will enjoy. As the tart may be served warm or cold it could be prepared in advance.

If you have had any luck getting your leeks to grow with long white stems please let me know your tips.

Krista says:

October 30, 2015 at 12:08 pm

I love leeks so much, but have had no success in growing them here. I will keep trying though. 🙂

The Hungry Mum says:

October 30, 2015 at 5:30 pm

Saw this on Twitter and was so impressed! Looks like something you’d be served at a chic restaurant. Love leeks.

Dilishlife says:

October 31, 2015 at 8:51 am

This looks so good Kyrstie. I prefer using puff pastry for quiches too. They are the ultimate picnic food! ? I found a few self sown leeks in my garden too this month – amongst the roses. There had been so many bulbs in the bed so it was a complete surprise to find them. Hope your garden enjoyed the early morning rain today. D x

Merryn says:

November 30, 2015 at 2:17 pm

What a brilliant leek tart. It presents beautifully and would definitely be moist with all of that ricotta in it plus flavoursome from the anchovies/capsicums. Thanks Kyrstie!