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Wildflower Cafe Chicken Pecan Tart

Servings: 8 servings

Ingredients

  • 1 1/2 cups all-purpose flour
  • 6 ounces shredded cheddar cheese
  • 1 cup chopped pecans
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 cup canola oil
  • Cooking spray
  • 3 eggs
  • 3/4 cup sour cream
  • 1/4 cup chicken broth
  • 3/4 cup mayonnaise
  • 3 dashes Tabasco
  • 3/4 teaspoon dry dill
  • 3 ounces shredded cheddar cheese
  • 3/4 cup chopped Vidalia onion
  • 12 ounces chopped, cooked chicken meat

Instructions

  1. Preheat oven to 350 degrees.
  2. Put flour, cheese, pecans, salt, paprika and oil into a bowl and mix to combine. Remove 1 cup to use as topping.
  3. Prepare 10-inch cake pan with cooking spray. Put the crumb crust into the prepared pan, pressing it evenly over the bottom and up the side about 1 inch. Pat down. Bake crust at 350 for about 15 minutes. While this bakes, prepare the filling.
  4. Mix together eggs, sour cream, chicken broth, mayonnaise, Tabasco, dill, cheddar, onion and chicken and pour into baked crumb crust. Scatter the reserved cup of crumbs over the top and pat down gently.
  5. Bake the tart at 350 degrees for another 45 minutes or so, just until it is set in the middle. Remove from oven and let cool completely. Refrigerate. It is easiest to unmold if chilled.

Notes

Makes one 10-inch tart. Wildflower Cafe cuts it into 8 servings.