Mediterranean Chicken Tart with Corn and Green Olives
A golden and crispy tart filled with a chicken mixture flavored with green olives, sweet corn, and Mediterranean oregano. Easy to make, generous, and delicious, it's a unanimous hit at the table both on weekdays and weekends.
🛒 Ingredients
4 servings
- 2 sheets of puff pastry (round, diameter 28 cm)
- 300 g cooked and shredded chicken breast or thigh
- 1 can of corn in water (285 g drained)
- 80 g pitted and coarsely chopped green olives
- 1 tsp dried oregano
- 6 tbsp tomato sauce (coulis or marinara)
- 2 tbsp finely chopped fresh chives
- 1 egg yolk (for the glaze)
- Fine salt and black pepper, to taste
- 1 tbsp olive oil (optional, for binding the filling)
🛍️ Recommended tools
Amazon affiliate links
Watch the original video
Watch on TikTokDirections
- 1
Preheat the oven to 180 °C (convection). Butter a tart mold of 26-28 cm in diameter.
- 2
Prepare the filling: In a large bowl, combine the shredded chicken, drained corn, chopped green olives, and dried oregano. Add the tomato sauce and mix until you get a homogeneous and bound filling, but not soggy. Season generously with salt and pepper, taste, and adjust.
- 3
Roll out the first sheet of puff pastry and line the mold, leaving 1-2 cm overhang on the edges. Prick the bottom lightly with a fork.
- 4
Spread the chicken mixture evenly over the pastry base, leaving the edges free.
- 5
Roll out the second sheet of puff pastry and place it gently over the filling. Press the edges of both pastries together firmly, then roll them inward and pinch to seal and form a decorative border.
- 6
Brush the entire surface of the tart with the beaten egg yolk using a kitchen brush. Make two or three small incisions in the center with a sharp knife to allow steam to escape.
- 7
Bake at 180 °C for 30-35 minutes, until the tart is golden brown and crispy. Check the color at mid-cooking; if the top browns too quickly, cover with aluminum foil.
- 8
Remove the tart from the oven and let it rest for 5 minutes before demolding. Sprinkle generously with chopped fresh chives and serve hot or warm, accompanied by a green salad.
💡 Chef's Tip
For an even more flavorful filling, sauté the shredded chicken in a pan with a clove of garlic and a drizzle of olive oil for 2 minutes before mixing it with the other ingredients. This enhances the depth of flavors and prevents the pastry from becoming soggy.
