Chicken, brie and potato tart




Prep Time


Cook Time

This is a beautiful tart to serve for lunch, dinner or a picnic. The caramelised onions give nice pops of sweetness.



For the chicken, brie and potato tart

  • 200g flaky pastry
  • 2 large potatoes – peeled and cut into 2cm cubes
  • 2 tablespoons cooking oil
  • 2 red onions – thinly sliced
  • Garlic salt and ground black pepper, to taste
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons sugar
  • 2 cups shredded cooked chicken
  • 200g brie – cut into wedges
  • 2 handfuls baby spinach
  • 4 eggs
  • ½ cup cream
  • 1 tablespoon Italian herbs
  • Salt and ground black pepper, to taste
  • ½ cup grated tasty cheese


For the chicken, brie and potato tart

  • Preheat the oven to 180°C (170°C fan bake).
  • Line a 21cm-diameter deep tart tin with the pastry.
  • Boil the potatoes in salted water until fork tender. Drain well.
  • Heat the oil in a pan over a low heat and cook the onions, garlic salt and pepper, covered, for about 15 minutes until soft.
  • Stir in the vinegar and sugar and continue cooking for 5 minutes, uncovered, stirring occasionally.
  • Toss the potatoes, chicken, brie and spinach in a large bowl. Arrange in the pastry case.
  • Whisk together the eggs, cream, Italian herbs, salt and pepper and pour over the tart filling.
  • Sprinkle with cheese and bake for 35–40 minutes until golden and cooked through.