Growing Chefs! Ontario Chicken Asparagus Tartlets

Chicken Asparagus Tartlets

This is a very famous Danish recipe that uses poached chicken. Afterwards you are left with a rich broth, which you could use to make the famous double dumpling soup. They are very comforting tartlets, and a great spring dinner when asparagus is in season.”
Serves 6-8


300 grams all purpose flour (plus extra for rolling out the dough)200 grams butter, cold1 egg1/4 teaspoon salt rice for blind baking


450 grams chicken breast 400-500 grams asparagus1 medium onion, finely diced1 tablespoon olive oil2 tablespoons butter2 tablespoons flour375 millilitres milk250 millilitres chicken stock1 clove garlic, minced salt to taste Pepper to taste1/4 cup parsley, chopped non stick spray
Cutting boardChef’s knifeRolling pinSmall tart pansPlastic wrapCircle cookie cutterBaking sheet with parchment paperKnife or safe chopperMeasuring cupsMuffin cupsFood processorScaleLarge potWooden spoonWhiskBowls of various sizesDish towelTasting spoons

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Measure the flour, salt and cut the butter for the tart dough into 1 centimeter cubes. Add all of the ingredients to the bowl of a stand mixer and pulse until the butter is broken up and resembles sand. Add in the egg and continue to pulse until the dough comes together in a smooth dough. Transfer the dough to a clean work surface and knead a couple times gently to form a smooth ball. Wrap tightly in plastic wrap and press into a disc. Refrigerate at least 30 minutes to chill the dough.

Roll out the dough about 4 mm thick, making sure to dust the table with flour so it does not stick to the work surface. Cut rounds that are slightly larger than the size of your tart pans. Spray the pans with nonstick spray. Gently press the dough into the tart pans, and cut the excess dough so that it is level with the top of the pan. Prick the bottom of the tart shell a couple of times with a fork and put an empty muffin liner in the tart shell. Fill the tart shell with about 2 tablespoons of uncooked rice in the muffin liners. Place the tart shells in the freezer for 20 minutes to chill.

Remove the tart shells from the freezer and blink bake the tart shells at 375°F for about 20 minutes, until the tart shells are golden brown. Let cool, and discard the muffin liners and rice.

Remove the parsley leaves from the stem and finely chop the parsley leaves.

To prepare the filling ingredients, start by putting the chicken in a pot covered with water. Season with salt to taste, and add parsley stems and onion skins to add some flavour. Let cook over medium high heat for about 25 minutes, until chicken is cooked through. Let the chicken cool, and dice it into 1 centimetre cubes. Strain the stock and reserve if desired.

Finely chop the onion, and chop the asparagus into small pieces.

Get Cooking!

Add olive oil to the pot and gently cook the onion over medium heat for about 5 minutes, until the onion becomes translucent. Add the asparagus and cook for about 2 more minutes. Scrap the ingredients into a bowl with the diced chicken and set aside for now.

Add the butter to the pan, and once melted quickly whisk in the flour to form a roux. Stir constantly for about 1 minute, and then start to slowly add in the chicken stock. Once it is gently simmering, add in the milk and bring back up to a low simmer. Season with salt and pepper to taste.

Add the chicken, onion, asparagus and parsley to the sauce and cook for about 2 minutes until all ingredients are coated. Season with salt and pepper if needed, and scoop the filling into tartlet shelves and serve.