Chicken and Cheese Tart Information
Prep. Time 20′ Baking Time 45′ Serves 8
Ingredients
For the dough
- 500g all-purpose flour
- 250g butter, at room temperature
- 200g yogurt
- 1/2 tsp salt
- 1 egg
For the chicken and cheese filling
- 200g chicken fillet, finely chopped
- 2 fresh onions finely chopped, including the green parts
- 200g graviera cheese, grated
- 250g light cream
- 4 large eggs
- A pinch of nutmeg
- Salt
- Freshly ground pepper
- 30g cold butter, cut into small pieces
- Chopped parsley and roasted cherry tomatoes for garnish
Instructions
For the dough
- Combine all the ingredients for the tart dough in a bowl and knead briefly until they come together in a ball.
- Flatten the dough with your palms.
- Place the dough in a buttered large tart pan.
- Spread it evenly with your fingers or with the base of a glass.
- Lift the dough to create walls.
- Trim off any excess dough from the edges of the tart pan.
- Lightly pierce the dough with a fork.
- Leave it in the refrigerator to chill while you prepare the filling.
For the filling
- Heat a non-stick pan with a bit of olive oil.
- Over high heat, sauté the finely chopped chicken for 5-6 minutes.
- Season with salt and pepper.
- Set it aside to cool.
- In a bowl, whisk the eggs, add the green onions, cream, nutmeg, salt, and pepper.
- Whisk well with a wire whisk to combine.
- Spread the chicken evenly over the surface on the tart dough.
- Add the grated cheese over the entire surface.
- Place the tart on the middle rack of the oven and carefully pour the liquid mixture (eggs and cream) over it.
- Place the small pieces of cold butter on the surface.
- Bake in a preheated oven at 180°C in a fan oven for about 40 minutes, until the surface turns slightly golden and the cream sets.
- Allow the tart to cool for 15-20 minutes and set.
- Sprinkle with the chopped parsley and cut into pieces.
- Serve the chicken and cheese tart with roasted cherry tomatoes and mixed green salad.
Enjoy!
Source: Argiro Barbarigou
