You Asked For It: Chicken pecan tart
The Wildflower Cafe on Fort Harrison Avenue in Clearwater has a fantastic chicken pecan tart. Would they share the recipe?
Mary Jean Daniels, Trinity
Mary Jean, you are in luck. Wildflower Cafe partner/chef Joan Dragon generously shares the recipe. She says they have "nipped and tucked" this recipe over the years and it is a favorite item on the menu. And Mary Jean is right, it is fantastic. Though a little time-consuming to prepare, with cooking the chicken and then chopping chicken, pecans and onions, it is worth the effort.
The chef does have a few notes: Use both white and dark chicken; to unmold, run around the edges with a plastic spatula; serve warm, reheated in the oven. Wildflower Cafe serves this with mango chutney, but Joan thinks any interesting chutney, marmalade or hot pepper jelly would be nice.
Lisa Hatch of Tampa would like some smoothie recipes that do not use yogurt. Sasha Friedman of St. Petersburg loves the island rice at Bonefish Grill. She says it has almonds and raisins but she can't figure out the sauce. She would like a recipe if possible.
Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail firstname.lastname@example.org. Include your name, city and phone number.
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Recipe requests Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail email@example.com. Please put "recipe request" in the subject line. Include your name, city and phone number.
Wildflower Cafe Chicken Pecan Tart
For the crust:
1 1/2 cups all-purpose flour
6 ounces shredded cheddar cheese (depending on your taste)
4 ounces chopped pecans
1 teaspoon salt
1 teaspoon paprika
1/2 cup canola oil
For the filling:
1 1/2 cups sour cream
3/4 cup chicken broth
3/4 cup mayonnaise
3 dashes Tabasco
3/4 teaspoon dry dill
3 ounces shredded cheddar
1/3 cup chopped Vidalia onion
12 ounces chopped, cooked chicken meat
Preheat oven to 350 degrees.
Put flour, cheese, pecans, salt, paprika and oil into a bowl and mix to combine. Remove 1 cup to use as topping.
Prepare 10-inch cake pan with cooking spray. Put the crumb crust into the prepared pan, spreading 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.
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.
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.
Makes one 10-inch tart (Wildflower Cafe cuts it into 8 servings).
Source: Joan Dragon, Wildflower Cafe partner/chef