Chicken breast and mushroom tart

 Ingredients: Dough: 250 g flour, 125 g butter, 1 egg yolk, 1 tablespoon sour cream. Filling: 300 g chicken breast, 300 g mushrooms, 200 g cheese, 200 ml sour cream, 3 eggs + 1 egg white, 1/2 red and green bell pepper, 1 onion, salt, pepper, 3 tablespoons olive oil.

Preparation of the crust: In a large bowl, we put the sifted flour and salt, carefully mixing them to obtain a homogeneous composition. We add the cold butter, cut into small cubes, and begin to knead with our fingers until the mixture takes on a sandy texture, similar to breadcrumbs. It is important not to overwork the dough, so as not to alter its consistency. After achieving this texture, we add the egg yolk and a tablespoon of sour cream, continuing to knead gently until all the ingredients are combined and the result is a homogeneous dough. We form a ball from the dough, wrap it in cling film, and let it rest in the refrigerator for 30 minutes, which will allow the gluten to relax and facilitate further rolling out.

Preparation of the filling: In a deep pan, we heat the olive oil over medium heat and add the chopped onion. We sauté it until it becomes translucent and releases its aroma. Then, we cut the chicken breast into thin strips and add it over the onion, stirring constantly to brown it evenly. After a few minutes, when the chicken is almost cooked, we add the sliced bell pepper and diced mushrooms, mixing well. We let the mixture simmer on low heat, stirring occasionally, until the liquid released by the mushrooms has completely evaporated. After obtaining a tasty filling, we set it aside and let it cool.

Assembly: We take the dough out of the refrigerator and roll it out on a floured surface until we obtain an even sheet about 5 mm thick. We transfer the dough into the round form lined with baking paper, making sure to cover the edges evenly. Using a fork, we prick the dough in several places to prevent air bubbles from forming. We place the form in the preheated oven at 180 degrees Celsius and bake the crust for about 15 minutes, until it becomes lightly golden. After this interval, we take the form out of the oven and add the mushroom and chicken filling, distributing it evenly. In a separate bowl, we beat the eggs together with the sour cream, salt, and pepper, then pour the mixture over the filling. Finally, we grate cheese on top and place the tart back in the oven for another 30 minutes, or until the surface becomes golden and browned. Once the tart is ready, we let it cool slightly before cutting and serving. This savory tart is perfect both warm and at room temperature, being a delight for any occasion!

 Tags:  eggs onion cheese chicken meat unt pepper flour oil sour cream mushrooms olives pie