To me, a tart conjures up images of sweet and tangy fruit baked into a delicious, crimped pie shell. But clearly I need to broaded my definition because tarts can take a savory form, as well! In another of my favorite Test Kitchen cookbooks, I came across this recipe for Rustic Turkey Tart and though it was pretty ingenius. Obviously, rich, creamy, meaty fillings go just as well with flaky, buttery crusts as fillings that are sticky and sweet. That's why we all love chicken pot pie!
This recipe came from the "One Big Roast, Three Great Meals" chapter. But not having roasted a turkey lately (and not planning on it 'til November!), I substituted rotisserie chicken. Equally delicious, but definitely worth repeating with the proper bird after Thanksgiving!
Rustic Rotisserie Tart
For Homemade Pie Dough
1 cup flour
1/2 teaspoon salt
2 tablespoons shortening, chilled and cut into pieces
4 tablespoons butter, chilled and cut into pieces
3 to 5 tablespoons ice water
1 tablespoon butter
4 oz. mushrooms, sliced
1/2 teaspoon dried thyme
1 tablespoon flour
1/4 cup chicken broth
1/4 cup heavy cream
10 oz. cooked rotisserie chicken, shredded
1 scallion, sliced thin
Salt and pepper
1 recipe Homemade Pie Dough
2 oz. goat cheese, crumbled
Process flour and salt together in a food processor until combined. Scatter shortening over top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter butter over top and pulse until the mixture resembles coarse crumbs, about 10 pulses. Transfer mixture to a medium bowl.
Sprinkle 3 tablespoons water over the mixture. Using a stiff rubber spatula, stir and press the dough until it sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time.
Turn the dough onto a counter sprinkled with flour. Shape into a ball and flatten into a 5-inch disk. Wrap with plastic wrap and refrigerate for 1 hour (or up to 2 days). Before rolling out the dough, allow to sit on the counter to softened slightly, about 10 minutes.
Adjust oven rack to middle position and heat oven to 400 degrees.
Melt butter in a 10-inch skillet over medium heat. Add the mushrooms and thyme and cook until the mushrooms release their liquid and begin to brown, 5 to 7 minutes. Stir in flour and cook for 1 minute. Whisk in broth and cream, bring to a simmer, and cook until thickened, about 1 minute. Off the heat, stir in chicken and scallion and season with salt and pepper.
Roll out the dough into a 10-inch round, about 3/8 inch thick, on a lightly floured counter. Transfer the dough to a rimmed baking sheet lined with parchment paper. Spread the chicken filling in the center of the dough, leaving a 1 1/2-inch border, and sprinkle with cheese. Fold the edge of the dough in over the filling, pleating it every 1 to 2 inches as needed.
Bake the tart until the crust is golden and crisp and the filling is heated through, 30 to 35 minutes. Let cool slightly on the baking sheet for 5 minutes before serving.