Chicken & chard tartlets with salted almonds – Autumn has arrived

On our balcony, we grew chards with stalks of varying colours. And now, because autumn is coming, we had to use them up. So as the Hungarian proverb says, we have chosen now the coat for the button!

Chicken & chard tartlets with salted almonds

For the chicken part:

- 1 tbsp. olive oil

- 1 tbsp. butter

- ½ onion

- 2 cloves garlic, chopped to thin slices

- 250 g minced chicken meat (preferably leg)

- 25 ml dry white wine

- nutmeg, freshly ground

- 1 small clove garlic, mashed

- 125 cream cheese (Philadelphia)

- salt and freshly ground pepper

For the chard part:

- ½ tbsp. olive oil

- ½ tbsp. butter

- 250 g chard, chopped

- nutmeg, freshly ground

- 1 tsp. honey

- salt and freshly ground pepper

For the tartlets:

- 270 g ready-to-bake puff pastry

- a small amount of butter and flour

On the top:

- salted almonds, toasted and chopped

Preparation:

1. For the chicken part fry the onion and the sliced garlic in the mixture of the olive oil and butter, then fry the minced meat in it, as well, in two instalments. Add salt and pepper in the meantime. Pour the white wine to it, and stir it for 2-3 minutes, until the alcohol evaporates. Add the nutmeg, as well. In the end, mix in the mashed garlic and the cream cheese.

2. For the chard part, wilt the chard in the mixture of the olive oil and butter in 1-2 minutes, and mix in the remaining ingredients.

3. On a wooden board slightly sprinkled with flour, roll the puff pastry until thin. Spread butter in the tartlet pans and line them with the rolled puff pastry (you will have some remaining puff pastry). Preheat the oven to 170°C, and bake the puff pastry blind (e.g. covered with dried beans) for 10 minutes, then bake it for 2 more minutes without the beans.

4. Fill the tartlets with the chicken filling, then pile some chard on it, and finally sprinkle with salted almonds on the top.