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Scat's Floozie (Creamy Chicken, Caramelized Leek & Goats Cheese Tart)



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  • 150 g hard goats cheese
  • 150 g wholemeal plain flour
  • 75 g Butter, chilled, cut into pieces
  • 1/2 tsp salt
  • 50 g water, chilled
  • 40 g wholegrain mustard

Chicken Filling

  • 750 g water
  • 1 tbsp chicken stock paste
  • 1 carrot, roughly chopped
  • 2 sprigs parsley
  • 1/2 tsp black peppercorns, whole
  • 1 bayleaf, dried
  • 500 g chicken thigh/breast, 3 cm cubes
  • 60 g Butter, salted
  • 3 sprigs Thyme, leave only
  • 1/4 tsp salt, ground
  • 1/4 tsp black pepper, ground
  • 200 g cream, pouring
  • 30 g cornflour

Leek Filling

  • 500 g leeks, sliced
  • 100 g Butter, salted
  • 125 g pomegranate molasses
  • 60 g brown sugar
  • 6
    1h 50min
    Preparation 1h 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. 1. Grate cheese, 10 sec/sp 5, set aside 100g for Chicken Filling
    2. Leaving 50g in bowl, grate cheese 5 sec/sp 9, add all other ingredients to bowl and mix 20 sec/sp 4
    3. Tip onto thermomat or floured surface, work into flattened ball (similar to shortcut pastry), wrap in mat or clingwrap, refridgerate until needed
  2. Leek Filling
  3. 1. Place all ingredients into bowl, saute 100 deg (no mc)15 - 20 min, , until leeks are tender & caramelised. Extend cooking time by 5 - 10 min if needed
    2. Set aside to cool
    3. No need to wash/dry for next step
  4. Chicken Filling
  5. 1. Place water and stock into
    2. Place simmering basket into , add carrot, parsley, peppercorns, bayleaf and chicken
    3. Cook 20 - 25 min/100 deg/sp 2. Stir chicken partway through to ensure even cooking
    4. Remove chicken, retain in separate heatproof bowl, discard carrot and other ingredients. Strain 150g broth over chicken. Reserve remaining broth
    5. Place chicken, reserved broth, cream into , cook 5 min/90 deg/sp
    6. Place small mixing bowl on lid, weigh 100 g of retained stock and mix in cornflour. When smooth add to chicken mixture in , and combine 4 min/90 deg/sp
    7. Set aside and allow to cool completely
  6. Assembly
  7. 1. Roll out pastry to fit a 20cm greased pie dish (or 25)
    2. Prick base with fork and blind bake for 15 min/180 deg, allow to cool slightly
    3. Spread chicken filling into the base, top with generous layer of leek filling, and sprinkle reserved goats cheese over top
    4. Bake, 180 deg until cheeze has started to slightly bubble and brown

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Useful Items

clingwrap, small bowls, pie dish, thermomat


If you caramelise leeks on stove top at same time as cooking chicken filling, it will make it a quicker process

You may use only 1/2 the pastry if you want a thinner crispier pastry (preferred). Freeze until needed.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Had this last night, love those leeks and the pie...

    Submitted by Collyflower on 28. August 2018 - 08:16.

    Had this last night, love those leeks and the pie was delish!

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  • Beautiful and loved by everyone!

    Submitted by Kouia on 6. March 2017 - 20:37.

    Beautiful and loved by everyone!

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