Chicken, mushroom and cranberry tart
- 2 cups white self-raising flour
- 1 cup wholemeal flour
- 2 teaspoons baking powder
- 40g reduced-fat spread
- ½ cup low-fat plain yoghurt
- water, to form a soft dough
- ½ cup cranberry sauce
- 2 cups chopped cooked skinless lean chicken
- 1 medium courgette, thinly sliced
- 2 cups sliced mushrooms
- ½ red onion, finely chopped
- 120g camembert or brie, thinly sliced
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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 5g
Dietary fibre 5g
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.
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