A couple of thoughts. There’s a lot of liquid in this recipe. It hasn’t been tested or photographed, so it’s hard to know how it’s supposed to look, but that much liquid could make the tart crust unpleasantly mushy. Consider blind baking the crust first.
Also, you’re pre-cooking all the ingredients and then baking them into a tart. You want to make sure that the liquid reduces so that it’s fairly thick when you mix it with the other ingredients.
To 702551's point, I’d use boneless chicken thighs instead of breasts, and instead of baking them, I’d just lightly brown them before adding them to the rest of the tart mixture. The longer bake (I’d suggest 20-30 minutes at 375.) will finish the cooking.
Absolutely although you may need to make adjustments to the process since the volume of the filling for a larger tart may affect execution.
Most notably you might need to change the time and temperature of the final bake. You may also need to adjust the precook time of the chicken breasts. (Overcooked white chicken meat is a miserable affair IMHO.)
Whether you choose to go for a meat pie with a taller crust (and thus thicker filling) or a wider tart with less thick filling will affect how you approach this.
Use your best judgment and keep a hawk eye on how it proceeds. I'd pull out before expected doneness to assess progress. Take copious notes on time, temperature and progress.
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Also, you’re pre-cooking all the ingredients and then baking them into a tart. You want to make sure that the liquid reduces so that it’s fairly thick when you mix it with the other ingredients.
To 702551's point, I’d use boneless chicken thighs instead of breasts, and instead of baking them, I’d just lightly brown them before adding them to the rest of the tart mixture. The longer bake (I’d suggest 20-30 minutes at 375.) will finish the cooking.
Good luck! I hope this turns out well for you.
Most notably you might need to change the time and temperature of the final bake. You may also need to adjust the precook time of the chicken breasts. (Overcooked white chicken meat is a miserable affair IMHO.)
Whether you choose to go for a meat pie with a taller crust (and thus thicker filling) or a wider tart with less thick filling will affect how you approach this.
Use your best judgment and keep a hawk eye on how it proceeds. I'd pull out before expected doneness to assess progress. Take copious notes on time, temperature and progress.