Put the wok on the grill, boil the chicken for approx. 12 minutes in the wok with the water and broth. Once cooked, remove the chicken & cut into strips. Save the broth to one side.
Roast cauliflower in the wok and set aside.
Melt the butter in the wok and add the flour and a little water while whisking so that you get a dough ball. Add water until you get a thick sauce. Then pour in a little milk so that the sauce turns white and has the consistency you want.
Add the chicken strips, fried cauliflower and asparagus. Heat it through well and season with salt and pepper.
Grill the bottom and then fill with your chicken and cauliflower mixture. Bake the tartlet for a further 5 mins till golden on top.
Garnish with fresh thyme and try with just cauliflower.
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