The Bare Bird
Sep 11, 2019
3 minutes
Chicken & Chard Tart
Recipe / Apron & Ink for The Bare Bird
Serves: 4
Pastry
1 cup besan (chickpea flour)
1 cup all-purpose gluten-free flour
50g butter
2 tsp sea salt
½ cup cold water
Filling
3 tbsp olive oil1 bunch rainbow chard, leaves & stems chopped1 clove garlic, finely mincedSalt & pepper, to taste2 large red onions, sliced1 tbsp balsamic vinegar½ cup water400g The Bare Bird thigh fillets1 tsp sea1 cup mozzarella, roughly shredded¼ cup pine nuts
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