Vegetable Chicken Tart

Name: Vegetable Chicken Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 150 g Wheat flour (Type 405); 100 g Spelt flour (Type 630); 1 egg (size M); 7-10 Tbsp Salt; 1 TEASPOON Sugar; 125 g Butter; 250 g green asparagus; 1 yellow pepper; 3 Tomatoes; 2 red onions; 2 Garlic cloves; 200 g Chicken filet; 4 TABLESPOONS Olive oil; 3 Stem(s) Sage; 7-10 Tbsp Pepper; 3 TABLESPOONS green pesto; 50 g Cheddar cheese; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

150 g Wheat flour (Type 405)
100 g Spelt flour (Type 630)
1 egg (size M)
7-10 Tbsp Salt
1 TEASPOON Sugar
125 g Butter
250 g green asparagus
1 yellow pepper
3 Tomatoes
2 red onions
2 Garlic cloves
200 g Chicken filet
4 TABLESPOONS Olive oil
3 Stem(s) Sage
7-10 Tbsp Pepper
3 TABLESPOONS green pesto
50 g Cheddar cheese
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the short pastry, place the flour, egg, 1 teaspoon salt, sugar, 2 tablespoons cold water and butter in flakes in a mixing bowl and knead with the dough hooks of the hand mixer. Then knead on a floured work surface with floured hands to a smooth dough.
2
Wrap in foil and chill for about 30 minutes.
3
Wash the asparagus and cut off the woody ends. Cook the asparagus in salted water for about 5 minutes until al dente. Clean, wash and chop the peppers. Wash, clean and roughly dice the tomatoes. Peel and chop onions and garlic.
4
Wash the meat, dab dry and cut into cubes.
5
Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 4 minutes, turning it until golden brown. Wash the sage, shake dry and pluck the leaves from the stalks. A
6
Roll out the short pastry to a circle (approx. 30 cm Ø) on a floured work surface. Place on a baking tray lined with baking paper.
7
Mix meat, vegetables, garlic, onions and sage in a bowl. Add 2 tablespoons of oil. Season with salt and pepper. Spread the dough with pesto, leaving an approx. 3 cm wide rim all around.
8
Spread the vegetable mixture evenly over the pesto. Fold the dough edge inwards over the vegetables.
9
Grate cheese. Spread the rim with 1 tablespoon of olive oil. Sprinkle the cheese on the tart. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the bottom shelf for approx. 45 minutes.
10
Remove and garnish with sage.