Tuesday, July 21, 2009

Chicken and mushroom tart

My friend Claudie made this tart from scratch for lunch one day. She whipped up a quick plain shortcrust pastry, lined a dish, added some leftover roast chicken pieces and fresh mushrooms. She then made a batter from soy milk and egg, poured it over the tart and baked it for about half an hour.
We ate the tart at room temperature, out on the back deck, on a long French summer afternoon.

1 comment:

Emma said...

This sounds so easy to do!! I think I shall try it - with a nice green salad and a glass of white wine - perfect way to spend a summer afternoon with friends.