•1 sheet pâte feuilletée
•Cooked chicken, chopped or shredded (~¾ cup / small handful)
•Frozen spinach (~1 cup thawed & very well squeezed)
•1 zucchini, thinly sliced
•Feta, crumbled (40–60 g / small handful)
•2–3 eggs
•2–3 tbsp crème fraîche (plus leftover for whisking with eggs)
•1 tsp Dijon mustard (plus leftover
for whisking with eggs)
•½ bouillon cube (vegetable or chicken)
•Salt & pepper
1. Prep spinach & zucchini
- Sauté spinach briefly (1–2 min) to remove extra moisture.
- Sauté zucchini just until slightly tender.
- While sautéing, dissolve bouillon cube in 1–2 tsp hot water and stir in.
- Set aside to cool slightly.
2. Prepare the tart shell
- Fit pâte feuilletée into a ceramic tart dish. Press into corners, trim excess.
- Spread a thin layer of crème fraîche + Dijon mustard on the base.
3. Layer filling
- Scatter chicken evenly.
- Spread sautéed spinach and zucchini on top.
- Sprinkle crumbled feta lightly.
4. Egg mixture
- Whisk eggs with leftover crème fraîche + mustard.
- Season with salt & pepper.
- Pour gently over the filling.
5. Bake
- Place tart dish on a baking sheet.
- Bake 30–35 minutes until:
- Pastry edges are golden
- Center is just set (slight wobble is okay)
- Feta slightly melted and golden
- If top browns too fast, loosely tent with foil.
6. Rest
- Let sit 5–10 minutes before slicing.
NOTES:
- Very flavorful thanks to Dijon, crème fraîche, bouillon, and feta.
- Serve with cucumber salad or simple side if desired.
- Tart can be made vegetarian by omitting chicken.
