Honey Mustard Mushroom Tart

A honey mustard twist on a classic white sauce brings gentle sweetness and warmth to these French-style savory chicken and mushroom tarts.

Sauté diced chicken and onion, then add white button mushrooms and shimeji mushrooms. Stir in Custom Culinary® Honey Mustard Dressing and heavy cream, and reduce until the sauce coats the filling. Spoon into crisp tart shells, top with Parmesan and diced cheddar, and bake until golden and lightly browned.

The flaky pastry gives way to a creamy, savory filling, with mellow honey, a touch of mustard and rich melted cheese. An elegant small bite with simple preparation.

Made with:

Custom Culinary® Honey Mustard Dressing

What You'll Need

Amount	Ingredients
20 g	Onions
10 g	Olive oil
50 g	Chicken breast
50 g	White mushrooms
50 g	Shimeji mushrooms
80 g	Heavy cream
15 g	Grated Parmesan cheese
30 g	Diced cheddar cheese
1	Savory tart shell
30 g	Custom Culinary® Honey Mustard Dressing
A little	Olive oil
A little	Pepper
A little	Salt

Preparation

1. Dice 50 g chicken breast and 20 g onion. Set aside.

2. Warm a pan over low heat. Add the olive oil and sauté the onion until fragrant. Add the diced chicken and cook through.

3. Add 50 g shimeji mushrooms, then 50 g white mushrooms, and sauté until fragrant. Stir in 80 g heavy cream and 30 g. Custom Culinary® Honey Mustard Dressing. Simmer until thickened.

4. Sprinkle 15 g grated Parmesan and 30 g diced cheddar over the filling. Allow the cheese to melt, then season with salt and pepper to taste.

5. Spoon the filling into the tart shell. Bake in an oven preheated to 160°C for 10 minutes, then remove.