Sponsor Recipes: The Bare Bird
Sponsor Recipes: The Bare Bird
Try these delicious recipes from our sponsors The Bare Bird
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Pastry
- 1 cup besan (chickpea flour)
- 1 cup all-purpose gluten-free flour
- 50g butter
- 2 tsp sea salt
- ½ cup cold water
-
Filling - 3 tbsp olive oil
- 1 bunch rainbow chard, leaves & stems chopped
- 1 clove garlic, finely minced
- Salt & pepper to taste
- 2 large red onions, sliced
- 1 tbsp balsamic vinegar
- ½ cup water
- 400g Bare Bird chicken thigh fillets
- 1 tsp sea salt
- 1 cup mozzarella, roughly shredded
- ¼ cup pine nuts
Method
- Preheat oven to 180°C. Place flours, butter and sea salt into large food processor bowl and blitz for about 10 secs. Add water slowly while machine is running to form soft, pliable dough.
- Roll out dough between two sheets of baking paper and place into 20cm tart tin. Prick with fork and blind-bake for 10 mins. Remove from oven to cool while preparing filling.
- Add 1 tbsp olive oil to large frying pan and cook chard for 5 mins or until wilted and stems are tender. Cool slightly and then stir through the garlic and season with salt and pepper to taste. Place into a large bowl and set aside.
- In same pan, add onions and 1 tbsp olive oil and cook over medium heat, stirring frequently, for about 15 mins or until onion is soft. Reduce heat to low and add balsamic vinegar and water and cook for further 15 mins or until dark and caramelised.
- Add onions to chard and stir to combine.
- Add chicken to pan with remaining 1 tbsp olive oil and cook on medium–high heat for about 5 mins on each side, or until browned. Remove from pan and roughly shred into bite-sized pieces. Add chicken to onion and chard mixture. Season to taste.
- Scatter several pieces of mozzarella on bottom of tart shell and place filling on top, finishing with pine nuts and remaining mozzarella.
- Bake for 30 mins.
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