Chicken and vegetable tart

Ingredients

• 1 sheet tart pastry (230 g)
• 1/2 chicken (700 g bone-in)
• 1500 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 20 g vegetable margarine
• 1/2 leek (100 g)
• 2 garlic cloves
• 1 small zucchini (200 g)
• 150 g fresh mushrooms
• 20 ml olive oil
• 2 medium carrots (200 g)
• 1/2 red bell pepper (75 g)
• 50 g smoked sausage
• 1 small chili pepper (10 g)
• 150 g drained corn
• 100 g grated cheese
• 500 g béchamel sauce

Preparation

1. Put the half chicken in a pot with 1500 ml water. Simmer over low heat for 35 minutes, until the meat is cooked through. Take out the chicken and leave it to cool for 10 minutes; pull the meat off the bones and shred it. Strain the broth and save it for other dishes. 2. Cut the leek into julienne strips and mince the garlic. In a frying pan, soften the leek in 15 g vegetable margarine for 5 minutes over low heat, then add the garlic and cook for 1 minute. 3. Slice the zucchini and mushrooms. Add the zucchini to the pan and sauté for 4 minutes, then add the mushrooms and cook for another 6 minutes over medium heat. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. Coarsely grate the carrots and sauté them separately in 15 ml olive oil for 8 minutes, until softened. 5. Cut the bell pepper into small strips and the sausage into thin slices. Sauté them separately in 5 ml olive oil for 8 minutes; add the chili whole or chopped, depending on how spicy you want the filling. 6. Put the chicken in a large bowl and add the sautéed vegetables, drained corn, grated cheese and béchamel sauce. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. 7. Grease the baking dish with 5 g margarine and lay the tart pastry in it. Pour in the filling and bake for 30 minutes at 180°C, until browned on top and the base is thoroughly cooked. Serve warm or cold.