Chicken, mushroom and cranberry tart
Time to make: 45 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
- 2 cups white self-raising flour
- 1 cup wholemeal flour
- 2 teaspoons baking powder
- 40g reduced-fat spread
- 1/2 cup low-fat plain yoghurt
- water, to form a soft dough
- 1/2 cup cranberry sauce
- 2 cups chopped cooked skinless lean chicken
- 1 medium courgette, thinly sliced
- 2 cups sliced mushrooms
- 1/2 red onion, finely chopped
- 120g camembert or brie, thinly sliced
Total fat 14g
Saturated fat 5g
Dietary fibre 5g
1 To make dough, place flours and baking powder in a bowl. Add spread and rub into flours until it resembles breadcrumbs (or use a food processor). Stir in yoghurt and enough water to form a soft dough. Knead lightly then roll out lightly to form a large 30cm-diameter circle. Transfer round to a large sheet of baking paper and place on a baking tray.
2 Leaving a 3cm edge, spread dough with cranberry sauce then chicken, courgette, mushrooms and onion. Top with sliced cheese.
3 Fold edge over to filling to form a side. Brush with a little milk and place in oven. Cook for about 15 minutes or until dough and vegetables are cooked and cheese has melted.
Make it gluten free: Use Gluten-free pastry (see Tips).
A delicious light scone-style pastry that also works well as a pizza base. Mix 2 cups warm mashed potato with 1 tablespoon olive oil, 1 egg, 1 teaspoon gluten-free baking powder and enough gluten-free flour (approx 1 1/2 cups) to make a firmish dough. Cover and refrigerate for at least 30 minutes before rolling out. For easy rolling and transfer, roll between layers of plastic wrap.