Chicken Tart
6 servings
40 minutes
Chicken tart is an elegant dish of French cuisine that combines delicate shortcrust pastry with a rich, aromatic filling. Its history roots back to the traditions of tarts that have served as the basis for exquisite pies for centuries. This tart surprises with its harmony of flavors: golden chicken fillet, sweet corn, fresh tomatoes, and a rich creamy filling create a balanced and rich texture. Baked under a layer of melted cheese, it acquires an appetizing crust and a delicate creamy hue. Served with arugula, it adds a zesty freshness. Perfect for cozy evenings or festive tables – the chicken tart captivates from the very first bite!
1
Sift the flour. Cut the butter into cubes, rub it with the flour into crumbs, add flour and salt, and knead a shortcrust pastry. Roll into a ball, wrap in film, and refrigerate.
- Wheat flour: 250 g
- Butter: 150 g
- Salt: to taste
2
While the dough cools, prepare the filling. Cut the chicken into small pieces and fry in olive oil until golden brown. Let it cool. Add corn after draining the water.
- Chicken breast fillet: 500 g
- Olive oil: to taste
- Canned sweetcorn: 200 g
3
To prepare the filling, beat the eggs with salt, add sour cream, and mix again. Roll out the dough and place it in a form, making even holes with a fork. Distribute the filling over the dough and top with sliced tomatoes.
- Chicken egg: 3 pieces
- Salt: to taste
- Sour cream 20% fat: 300 g
- Salt: to taste
- Ground black pepper: to taste
4
Pour the filling into the tart. Sprinkle with grated cheese. Bake at 180 degrees for 35-40 minutes. Let the pie cool before removing it from the mold.
- Hard cheese: 70 g
5
Serve with arugula leaves and sour cream.
- Sour cream 20% fat: 300 g
