Tarta cremoasa cu pui, praz si ciuperci este una dintre acele mese perfecte din zona confort pe care toata lumea o iubeste. Bucatele fragede de pui rotisat cu praz dulce si ciuperci gustoase intr-un sos cremos de branzeturi! Este super rapida, gustoasa si prietenoasa cu bugetul familiei deoarece putem folosi resturile ramase prin frigider, reducand in acest fel risipa alimentara.

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INGREDIENTE (pentru 6 portii)

• 300 grame piept de pui rotisat
• 200 grame ciuperci din conserva
• 150 grame praz
• 200 ml smantana dulce
• 200 grame mozarella
• 200 grame ricotta
• 3 oua
• Sare
• 1 lingurita oregano
• 1 lingura ulei de masline
• 4 catei de usturoi
• 20 grame unt

Intr-o tigaie incalzim uleiul de masline si adaugam prazul taiat in felii subtiri, usturoiul tocat marunt si 40 ml apa rece. Calim timp de 5 minute, amestecand ocazional, apoi adaugam pieptul de pui tocat cubulete, ciupercile si sare. Calim 10 minute amestecand ocazional, apoi dam deoparte si lasam sa se raceasca.

Intre timp amestecam intr-un blender mozzarella rasa cu ricotta, ouale, smantana dulce, oregano si sare.

Cand amestecul de carne cu legume este rece adaugam crema de branza cu oua si amestecam. Rasturnam amestecul intr-o tava termorezistenta unsa cu unt. Presaram putina mozzarella deasupra si introducem in cuptorul incins in prealabil la 180 grade Celsius pentru 40 de minute, pana cand este frumos rumenita.

Servim tarta alaturi de ketchup de casa si salata verde.

Detaliile video ale retetei:

Daca v-a placut Tarta cu pui, praz si ciuperci, va invit sa incercati si:

English version

Chicken, Leek and Mushroom Tart

Creamy tart with chicken, leek and mushrooms is one of those perfect meals from the comfort zone that everyone loves. Tender pieces of roasted chicken with sweet leeks and tasty mushrooms in a creamy cheese sauce. It is super fast, tasty and friendly to the family budget because we can use the leftovers from the fridge, thus reducing food waste.

INGREDIENTS (for 6 servings)

• 300 grams roasted chicken breast
• 200 grams canned mushrooms
• 150 grams leek
• 200 ml sweet cream
• 200 grams mozzarella
• 200 grams ricotta
• 3 eggs
• Salt
• 1 teaspoon oregano
• 1 tablespoon olive oil
• 4 cloves garlic
• 20 grams butter

Heat the olive oil in a pan and add the leek cut into thin slices, the finely chopped garlic and 40 ml of cold water. Saute for 5 minutes, stirring occasionally, then add the diced chicken breast, mushrooms and salt. Cook for 10 minutes, stirring occasionally, then set aside and let cool.

In the meantime, mix grated mozzarella with ricotta, eggs, sweet cream, oregano and salt in a blender.

When the meat and vegetable mixture is cold, add the cream cheese and eggs and mix. Pour the mixture into a heat-resistant pan previously greased with butter. Sprinkle a little mozzarella on top and put in the oven preheated to 180 degrees Celsius for 40 minutes, until it is nicely browned.

Serve the tart with homemade ketchup and green salad.

If you liked Chicken, leek and mushroom tart, I invite you to try Tart with Figs, Brie & Bacon Bread Pudding or a Salted cheese pie.

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