Incorporate salad into your next high tea with this cute tart recipe.
- Preheat oven to 190C. To make tart cases, using a rolling pin, flatten bread. Using a 7cm pastry cutter, cut out 24 rounds. Combine 60ml (1/4 cup) oil and garlic in a bowl, then use to grease trays. Using your hands, press bread rounds into trays, then, using a small glass, press firmly to mould to base and corners. Brush generously with remaining oil mixture and bake for 20 minutes or until golden. Cool.
- Meanwhile, to poach chicken, place verjuice, bay leaf, peppercorns and 250ml (1 cup) water in a small frying pan. Bring to the boil, add chicken, then reduce heat to low and cook for 12 minutes or until cooked through. Using a slotted spoon, remove chicken. Discard cooking liquid. Cool chicken, then finely shred.
- Combine creams, mustard, eschalot, basil and lemon juice in a bowl. Season with salt and pepper. Add walnuts, celery, salad leaves and chicken. Toss to combine. Fill tart cases with chicken salad. Top with watercress to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set