Curried Chicken Tartlets

Amista Vineyards

3320 Dry Creek Road
Healdsburg, CA 95448

  • RECIPE YEAR: 2013
  • RECIPE BY: Shari Sarabi, Baci Café & Wine Bar
  • YIELD: Serves 12
  • PAIRS WELL WITH: Amista Morningsong Vineyards Dry Creek Valley Sparkling Syrah

Who could have imagined that a 2007 class project to make a bubbly from our rosé would lead us to sparkling wine production? The dry sparkling Syrah was so delicious that we decided to make it ourselves, and it became the first estate sparkling wine from Dry Creek Valley. We’re on a quest to show that bubbles make every occasion special and go with all kinds of foods, especially these tartlets.

Tartlet Shells

  • 1 pound bread flour
  • 2 teaspoons baking powder
  • 1/2 ounce salt
  • 1 teaspoon sugar
  • 1/2 cup cold sweet cream butter, cut into cubes
  • 1 egg
  • 1 cup milk
Start the recipe the night before you plan to serve the tartlets by preparing the tartlet dough and soaking the golden raisins overnight in the sparkling Syrah (recipe below). 

To make the dough, in a large bowl, stir together the flour, baking powder, salt and sugar. Using a pastry blender, cut the butter into the flour mixture until the butter becomes crumbly. Mix in the egg and milk and stir to fully incorporate the ingredients. Knead the dough until it’s smooth. Shape the dough into a log about 1 1/2 inches in diameter, cover it with plastic wrap and refrigerate overnight. Refrigerate the soaking raisins.

Preheat the oven to 350°F. 

Cut the dough log into 1/2-inch-thick slices and roll them out so that they fit in a mini tart mold. Using your fingers, press the dough into the mold cups and trim the excess dough with a small knife. Place another tart mold on top of the filled one. Bake the shells upside down on a baking sheet until they turn golden brown. Let the shells cool, and then store them in a dry place until it’s time to fill them with the chicken salad.

Chicken Salad

  • 8 ounces golden raisins
  • 1 cup Amista Sparkling Syrah
  • 2 pounds boneless, skinless chicken breasts, cooked and diced
  • 2 cups diced celery
  • 1 cup diced sweet onions
  • 3 cups peeled and diced Fuji apples
  • 2 tablespoons curry powder
  • Kosher salt and freshly ground white pepper, to taste
  • 8 ounces Major Grey chutney (mangoes with ginger), plus more for serving
  • 1/2 cup mayonnaise
  • 1 cup micro greens
To prepare the chicken salad, in a large bowl, combine the chicken, celery, onions and apples and mix well. Drain the soaked raisins (reserving the liquid) and add the raisins to the bowl. Sprinkle the curry powder, salt and pepper over the mixture and add the chutney. Toss the ingredients with a large spoon. In a small bowl, stir together the raisin soaking liquid and the mayonnaise. Add to the salad and stir until blended. Refrigerate for at least 4 hours. 
To serve, fill each tartlet shell with a spoonful of the chicken salad, topping them with a light dollop of chutney and micro greens.  

Amista Vineyards

3320 Dry Creek Road
Healdsburg, CA 95448