2019-08-01 Eat Well

Th e Bare Bird

Chicken & Chard Tart

Recipe / Apron & Ink for The Bare Bird

Serves: 4

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 The Bare Bird

thigh fillets

1 tsp sea salt

1 cup mozzarella, roughly

shredded

¼ cup pine nuts

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 garlic and season with salt and pepper to taste.

Place into 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 some of mozzarella on bottom of tart shell and place

filling on top, finishing with pine nuts and remaining mozzarella.

Bake for 30 mins.

The Bare Bird poultry products are 100 per cent antibiotic-free,

accredited free-range and from chickens raised on a plant-based

diet containing no animal by-products, antibiotics, hormones

or steroids. The Bare Bird creator, John Hazeldene, says

his family has always been at the forefront of setting high

standards in poultry. “We believe a move to producing food

without antibiotics is the right thing to do.”

For more information, visit thebarebird.com.au

Bird poultry products are 100 per cent antib

df df hi k i d l

Chicken & Chard Tart

62 | EatWell

RECIPES MADE WITH

the bare bird products

EWL026_062-063 Hazeldene Chicken-PR.indd 62EWL026_062-063 Hazeldene Chicken-PR.indd 62 8/1/2019 11:14:32 AM8/1/2019 11:14:32 AM

Th e Bare Bird

Chicken & Chard Tart

Recipe / Apron & Ink for The Bare Bird

Serves: 4

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 The Bare Bird

thigh fillets

1 tsp sea salt

1 cup mozzarella, roughly

shredded

¼ cup pine nuts

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 garlic and season with salt and pepper to taste.

Place into 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 some of mozzarella on bottom of tart shell and place

filling on top, finishing with pine nuts and remaining mozzarella.

Bake for 30 mins.

TheBare iotic-free,

accreditedfree-rangeandfromchickensraisedona plant-based

dietcontainingnoanimalby-products,antibiotics,hormones

orsteroids.TheBareBirdcreator,John Hazeldene, says

hisfamilyhasalwaysbeenattheforefront of setting high

standardsinpoultry.“Webelievea move to producing food

withoutantibioticsistherightthing to do.”

Formoreinformation,visitthebarebird.com.au

Birdpoultryproductsare 100 percentantib

df df hi k i d l

Chicken& ChardTart

62 | EatWell

RECIPES MADE WITH

the bare bird products