Smoked Chicken, Spinach and Roasted Pepper Tarts

Smoked Chicken, Spinach And Roasted Pepper Tarts

2-3 sheets ready rolled savoury short pastry

1 Tbsp olive oil

1 onion, diced

1 tsp crushed garlic

130g baby spinach leaves

1 cup diced smoked chicken

½ cup chopped roasted red pepper

200g Tatua Crème Fraiche

2 eggs

2 Tbsp water

Sea salt & cracked pepper

Pre-heat oven to 190ºC. Line 6 individual fluted tart tins with the pastry and trim edges to fit neatly. Chill until required.
Heat oil in a large frying pan and sauté onion and garlic for 2-3 minutes over a gentle heat until softened and fragrant.
Add spinach leaves and cover for 1-2 minutes until wilted and bright green. Add smoked chicken and roasted peppers and toss gently to combine.
Set aside to cool for 5 minutes, drain off excess liquid.
Whisk crème fraiche with eggs and water and season well.
Divide chicken mixture between pastry lined tins and carefully pour over egg mixture, letting it settle between the filling.
Bake for 15-20 minutes until pastry is golden then reduce heat to 175ºC and cook a further 5-10 until the filling is puffed and golden.
Serve with summer salad leaves and garnish with fresh picked chives and a dollop of crème fraiche. Makes 6.

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