Tarteletter with Chicken, Peas and Carrots
Tarteletter is a classic Danish dish. It can be served as an appetizer or as the main course. The Tartelet shell is delicate, flaky and buttery. I have tried to make the tart shells in the past but so far I have not been successful. In the meantime, I purchased these tart shells online and amazingly enough they arrived without a single crack, imagine that 🙂
Tarteletter was probably my all-time favorite meal when I was a little girl and it was the dish I always requested for my birthday. The way my parents prepared it was with a filling made up of diced ham, carrots and peas in a Béchamel sauce. For today’s post, however, I chose to replace the ham with chicken, since I was making a chicken stock anyway. When you heat the Tartlets in the oven, make sure it’s done at low temperature and just until they are heated through. These Tarteletter turned out super delicious and it’s still one of my favorite meals.
Ingredients for Homemade Chicken Stock:
2 large split chicken breasts
4 celery sticks
1 large onion, quartered
2 bay leafs
10-15 pepper corns
1 small tablespoon salt
water to cover by 1 inch
Ingredients for Filling: (makes filling for 10 tarteletter)
homemade chicken stock, approx 2-3 cups
small bunch fresh parsley, chopped
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
8-10 oz. frozen peas and carrots
1-2 cups cooked chicken, cubed
salt and pepper, to taste
Direction for Homemade Chicken Stock:
Place all ingredients in a large cooking pot and cover with 1 inch of water. Bring to medium heat and simmer for 1 1/2 – 2 hours. Strain stock through a sieve, making sure to reserve the stock for later use, refrigerate. Discard vegetables. Allow for chicken to cool completely before cutting into bite size cubes.
Directions for Filling:
Place chicken stock into a saucepan with chopped parsley and bring to medium-low heat, turn off heat and let sit.
Place butter into saucepan and melt over medium heat. Once butter has begun to bubble, add flour and stir vigorously. Allow to simmer for two minutes while stirring often. Add warm chicken stock a little at the time to butter mixture while stirring until desired consistency (a somewhat thickened bechamel sauce). Adjust taste with salt and pepper if needed. Add frozen peas and carrots, allow to heat through. Add cooked cubed chicken and allow to heat through.
Preheat oven to 350 degrees F. Place tarteletter on foil and warm in oven for 2-3 minutes.
Fill warm tarteletter with filling and serve immediately. Enjoy!
Source: My Danish Kitchen
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