Spiced Chicken and Caramelised Onion Tarts are a delicious combination of flavors and textures. The tender, spiced chicken is sautéed to perfection and paired with sweet, caramelized onions, creating a rich and savory filling. Encased in a buttery, flaky pastry, these tarts are not only visually appealing but also incredibly satisfying. Perfect for entertaining or a cozy dinner, they can be served warm or at room temperature.
Ingredients
For the Pastry:
- 1 sheet of puff pastry (thawed if frozen)
- 1 egg (for egg wash)
For the Filling:
- 1 pound (450g) boneless, skinless chicken thighs or breasts, diced
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh cilantro or parsley, chopped (optional, for garnish)
Directions
- Prepare the Pastry:
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface to about 1/8 inch thick. Cut the pastry into squares or circles, depending on your tartlet pan size (about 4-5 inches in diameter).
- Place the pastry pieces into a greased tartlet pan or on a baking sheet lined with parchment paper. Prick the bottom of each pastry with a fork to prevent puffing during baking.
- Caramelize the Onions:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for about 15-20 minutes until the onions are soft and caramelized. If they start to brown too quickly, reduce the heat.
- Once caramelized, add the minced garlic and cook for an additional 1-2 minutes until fragrant. Remove from heat and set aside.
- Cook the Chicken:
- In the same skillet, add the remaining tablespoon of olive oil and heat over medium-high heat. Add the diced chicken and season with cumin, coriander, smoked paprika, cinnamon, salt, and pepper.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until cooked through and no longer pink. Stir in the lemon juice and remove from heat.
- Assemble the Tarts:
- Spoon a layer of caramelized onions into each pastry shell, followed by a generous portion of the spiced chicken mixture.
- If desired, brush the edges of the pastry with beaten egg for a golden finish.
- Bake the Tarts:
- Bake in the preheated oven for about 20-25 minutes, or until the pastry is golden brown and puffed.
- Serve:
- Remove the tarts from the oven and let them cool slightly. Garnish with fresh cilantro or parsley if desired.
- Serve warm or at room temperature as an appetizer or light meal.
- Enjoy:
- Enjoy your Spiced Chicken and Caramelised Onion Tarts, savoring the delightful combination of flavors and textures!
These Spiced Chicken and Caramelised Onion Tarts are sure to be a hit at any gathering, offering a perfect blend of savory spices and sweet onions in a flaky pastry shell!
