Persimmon and Smoked Chicken Tartlets
16 servings
20 minutes
The height of the persimmon season falls right on the winter holidays — and you should take advantage of this. After all, persimmon rarely enters into recipe connections, but if it becomes part of a dish, it instantly gives it tone and shares its orange mood. Here's an example: a powerful union of goat cheese, smoked chicken with an excellent balance of sour and sweet, in which the winning taste of persimmon seems even brighter. This combination can easily be used in a salad, but in miniature tartlets it becomes even more artistic: it resembles the Suprematist collages of Malevich, only with taste.
1
Prepare all the ingredients.
2
Roast the nuts in a dry pan. Chop them finely with a knife or put them in a bag, close it, and roll over them with a rolling pin.
- Walnuts: 30 g
3
Cut the chicken breast into small cubes.
- Smoked chicken breast: 100 g
4
Slice part of the persimmon into thin wedges according to the number of tartlets. Cut the remaining persimmon into small cubes.
- Persimmon: 200 g
5
Tear off the leaves of parsley and cilantro and chop them. Leave a few whole leaves for decoration.
- Cilantro: 3 sprigs
- Parsley: 3 sprigs
6
Combine yogurt, nuts, mustard, salt, pepper, and herbs in a bowl.
- Plain (natural) yoghurt: 3 tablespoons
- Walnuts: 30 g
- Wholegrain mustard: 1 teaspoon
- Cilantro: 3 sprigs
- Parsley: 3 sprigs
7
In a separate bowl, combine diced persimmon, goat cheese, and chicken breast.
- Persimmon: 200 g
- Soft goat cheese: 70 g
- Smoked chicken breast: 100 g
8
Dress with yogurt sauce and mix.
- Plain (natural) yoghurt: 3 tablespoons
9
Fill the tartlets with the prepared mixture.
- Tartlet shells: 16 pieces
10
Top with persimmon slices, garnish with remaining greens, and serve.
- Persimmon: 200 g
- Cilantro: 3 sprigs
- Parsley: 3 sprigs