This ham, cheese, tomato, and chicken tart is a complete, delicious, and economical recipe to make at home.
With its golden base, creamy filling, and top gratinated with tomatoes and cheese, it’s a very appealing dessert.
It’s ideal to serve it hot, fresh from the oven, when the cheese is still melted and the filling is still juicy.
Ingredients
2 pie crusts or 1 crust if you make it without a topping.
1 cooked and shredded chicken breast or chicken breast diced into small pieces
150 grams cooked ham, sliced or diced
250 grams cream cheese, mozzarella or cuartirolo
2 medium tomatoes
3 eggs
150 ml cream or milk
2 tablespoons grated cheese
1 small onion (optional)
1 tablespoon oil
Salt (to taste)
Black pepper to taste
Thyme to taste
A pinch of nutmeg (optional)
1 beaten egg for brushing the edges (optional).
Preparation
Cook the chicken breast in salted water, in the oven, or in a pan, as you prefer. Once cooked, let it cool slightly and then shred or dice it into small cubes. The goal is for the chicken to be visible in the filling, but not in large pieces.
If using onions, finely chop them and sauté them in a pan with a tablespoon of oil until translucent and lightly golden. This step adds more flavor to the filling, but you can skip it if you prefer a simpler tart.
Cut the ham into strips or cubes, and the cheese into medium-sized pieces. Wash the tomatoes and slice them thinly. If they are very watery, you can place them on paper towels for a few minutes to absorb excess water and prevent them from releasing too much liquid during cooking.
In a bowl, combine the eggs, cream or milk, grated cheese, salt, pepper, thyme, and optionally a pinch of nutmeg. Whisk briefly until just combined. This mixture helps to thicken the filling and give it a creamier texture.
Add the chicken, ham, some of the cheese, and (if using) the sautéed onions to the bowl. Mix well until all ingredients are evenly distributed.
Line the bottom of the tart tin with the dough, pressing down firmly to the base and sides. Prick the base with a fork to prevent it from rising too much. For a firmer tart, you can pre-bake it in the oven at medium heat for 8 minutes before adding the filling.
Pour the filling over the dough and smooth it with a spoon. Sprinkle the remaining cheese on top and arrange the tomato slices on the surface. Sprinkle with a little more oregano and, if desired, add another tablespoon of grated cheese for better browning.
If using a second sheet of dough, place it on top, seal the edges tightly, and make a small slit in the center for steam to escape. If you prefer the filling to be visible, leave it open like a gratin tart. In this case, the cheese and tomatoes will be more prominent and golden brown. Brush the edges of the dough with beaten egg for a shinier, golden color. Bake in a preheated 180°C oven for 30 to 40 minutes, or until the dough is fully cooked, the filling is firm, and the surface is golden brown.
Remove the tart from the oven and let it rest for 5 to 10 minutes before slicing. This resting time allows the filling to slightly firm up without losing the creamy texture of the hot cheese. Tips and advice:
To prevent the tart from being soggy, it’s important not to use very watery tomatoes. If the tomatoes are very watery, it’s best to remove some of the seeds or let them drain for a few minutes.
The chicken can be boiled, baked, or sautéed. You can also use leftover chicken from another meal, as long as it’s well seasoned and cut into small pieces.
Creamy cheese provides a softer, more easily melted texture, while mozzarella creates a more elastic crust. You can combine both for better flavor and a beautiful, golden brown crust.
If you want a taller tart, use a smaller and deeper tart pan. If you prefer a shorter, more classic version, use a larger tart tin to ensure the filling is more evenly distributed.
It’s recommended to pre-bake the dough while the filling is still moist, as this helps prevent the base from becoming too firm and soggy.
You can add Provence herbs, chopped basil, or fresh scallions for extra flavor. Use just enough so as not to overpower the flavor of the ham, cheese, tomatoes, and chicken.
If the surface browns very quickly but the dough still needs to cook, lightly cover it with aluminum foil and continue baking for a few more minutes.
When serving hot, use a wide spatula to lift each slice without breaking it. If the cheese is very melted, let it sit for a few more minutes before cutting.
This tart is most delicious when made fresh, but the dough can be restored to its original consistency by storing it in the refrigerator and reheating it in the oven.
This is a complete recipe; easy to adapt and perfect for a homemade meal with simple ingredients.
