INGREDIENTS
Basil Tart
- 225g Plain flour
- 100g Butter diced
- Pinch of Salt
- 12 Basil Leaves
- Chicken Jus
- 6 Chicken Drumsticks
- 1 Onion
- 1 Garlic
- 2 Rosemary
- Bouquet Garni
- 1000ml Chicken Stock
- 100ml Red Wine
Garnish
- Basil Crest
- Basil Oil
- Baby Courgette
Chicken
- 4 x Chicken Supremes
- 2 Rosemary
- 250ml Water
- 10g Coarse Salt
- 3 Garlic
Fondue
- 10 Plum Tomatoes
- 1 Shallot (finely chopped)
- 6 Garlic Cloves, finely minced
- 6 Basil Leaves
- 10g Sugar
- 10g Balsamic Vinegar
METHOD
Brine the Chicken Supreme:
- In a saucepan, bring water, salt, garlic, and rosemary to the boil and then chill completely.
- Once cooled, add the brine to the chicken so that it is covered and leave it for 12 hours.
Chicken Jus:
- Roast the chicken drumsticks in a hot pan on high heat until they are caramelised and then add the shallot and garlic to sweat in the pan on high heat.
- Next, add the red wine to the pan and reduce by half.
- Then add the chicken stock and reduce by half again.
- Strain and put to one side.
Basil Tart:
- Using a food processor, add all ingredients and blitz together until you achieve a breadcrumb consistency.
- Then add a tablespoon of water to help bind the mixture together.
- Roll the entire mixture into a firm ball and refrigerate for 1 hour.
- Preheat your oven to 180°C.
- Sprinkle flour over a dry surface and roll your pastry out to about a 0.5cm thickness and line each individual tart case about 12cm wide.
- Pop the tarts into the preheated oven and blind bake for 12 minutes.
- Take out of the oven and leave on the side to cool.
Tomato Fondue:
- In a separate pan add the shallot and garlic on a low heat to sweat down.
- Add the chopped tomatoes and a pinch of salt to the pan and cook on a medium heat until the tomatoes are almost like a thick puree.
- Add balsamic vinegar, sugar, and season to taste.
Finish The Dish:
- Pan fry the chicken breast until the skin is golden.
- Then place in 170°C fan oven for approximately 8 minutes or until cooked.
- Heat through the chicken jus in a pan.
- Heat the tomato fondue in the pan and then place in the tartlet case.
- Add thinly sliced courgettes for decoration on top of the tart.
- Assemble on a plate and finish with the chicken jus.
