2 sheets puff pastry
2 cups baby spinach, blanched and squeezed to remove excess moisture
tomato fondue (see below)
mushroom pate (duxelle) (see below)
1 egg, mixed with fork
3 tablespoons milk
For the tomato fondue (as published in Curtis's book)
- 2 tablespoons extra virgin olive oil
- 1 shallot, peeled and diced
- 1 garlic clove, peeled and crushed
- 1fresh thyme sprig
- 1 bay leaf
- 1/4 cup red wine
- 10 plum tomatoes, peeled and de-seeded
For the mushroom pate (duxelle)
- 1/2 lb.mushrooms (morels are great, but button mushrooms work)
- 2 Tbsp. unsalted butter; divided
- 3 Tbsp. finely chopped shallot
- Salt and pepper to taste
- 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves
- 1/4 cup dry vermouth, sherry, or white wine
Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high. Add 1 tablespoon butter and swirl to melt and avoid burning. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine. Cook, stirring frequently, until the vermouth has evaporated. Remove from heat and cool.
To assemble the tart
Heat a non-stick frying pan over medium-high heat. Add the olive oil, swirling to coat. Carefully add the chicken breasts and saute about 4 minutes per side or until no longer pink in the center and nicely browned. Remove from the heat and leave to cool.
Cut out 4 large circles (about 5 inches across) from each puff pastry sheet. Place 4 pastry discs on a waxed-paper lined tray. Place a little spinach in the center of each disc to form the base of the tart, then place a cooked/cooled chicken breast on top. Spread the tomato fondue on the breast and spread about 2 tablespoons of the mushroom pate on top of each (using 8 tablespoons total). Lay another pastry disc on the top and press down the sides of the pie to make a tart tht looks slightly like a ravioli.
Place the tarts in the refrigerator and leave to chill for 30 minutes.
Preheat oven to 400 degrees F. Beat together egg and milk. Remove the tarts from refrigerator and brush with egg and milk wash. Prick the tops 3-4 times with a small knife.
Place the tarts on a baking tray and bake in preheated oven for 10-12 minutes or until golden brown.