Chicken, mushroom and pepper tart

Name: Chicken, mushroom and pepper tart
Ingredients: 200 g flour; 100 g butter; 1 egg; 1 pinch of salt; 5 g butter; 10 g flour; 250 g chicken breast; 30 ml oil; 1 teaspoon sweet paprika; 1/2 teaspoon thyme; 1/2 teaspoon salt; 280 g drained canned mushrooms; 1 red pepper (150 g); 15 g fresh parsley; 4 eggs; 250 g kefir; 5 tablespoons breadcrumbs; 2 tablespoons flour; 5 ml milk; 10 g sesame seeds

Meat - Chicken, mushroom and pepper tart by Nora J. - Recipia

The chicken, mushroom and pepper tart has a filling bound with kefir, with the pastry folded over the edge. I started with a recipe from Merișor: the chicken is browned with the mushrooms and pepper, while kefir, eggs and breadcrumbs bind the filling in a tender crust, with sesame seeds on the folded edge. I serve it at room temperature, cut into thick slices. Prep: 25 minutes. Cooking: 73-83 minutes. Resting: 1 hour and 50 minutes. Total time: 3 hours and 28-38 minutes. Serves: 6. About 480 kcal and 22 g protein per serving.

Ingredients

For the pastry

200 g flour
100 g butter
1 egg
1 pinch of salt

For the pan

5 g butter
10 g flour

For the filling

250 g chicken breast
30 ml oil
1 teaspoon sweet paprika
1/2 teaspoon thyme
1/2 teaspoon salt
280 g drained canned mushrooms
1 red pepper (150 g)
15 g fresh parsley
4 eggs
250 g kefir
5 tablespoons breadcrumbs
2 tablespoons flour

For finishing

5 ml milk
10 g sesame seeds

Preparation

1. Sift the flour for the pastry into a bowl. Add the cold butter, cut into small cubes, the beaten egg and salt, using 10 g flour and 5 g butter for the tart pan. Knead until you have a smooth dough, wrap it and refrigerate for an hour. 2. Cut the chicken breast into cubes about 2 cm across and pat dry with paper towels. Heat the oil in a frying pan, add the chicken, paprika, thyme and salt. Cook for 20-25 minutes, turning the pieces, until browned and cooked through. 3. Drain the mushrooms and dice the pepper. Add them to the same pan and cook over low heat for 8 minutes, until the pepper starts to soften. Add the finely chopped parsley. 4. Transfer the mixture to a bowl and leave to cool for 20 minutes. 5. Beat 3 eggs and the white of the fourth egg with the salt. Stir in the kefir, breadcrumbs and flour for the filling. 6. Pour the egg mixture over the cooled chicken and stir. 7. Roll out the pastry and fit it into a 26 cm tart pan, greased with the butter and dusted with the flour set aside. Prick it here and there with a fork, then add the filling. Trim away any excess pastry and fold the edges over the filling. 8. Mix the remaining egg yolk with the milk and brush it over the pastry. Sprinkle with sesame seeds. 9. Bake the tart in a preheated oven at 180°C for 45-50 minutes, until browned. Leave it to cool for 30 minutes before cutting.

Notes

Keep covered in the fridge for up to 3 days, and you can make the pastry a day ahead and keep it wrapped in the fridge. A 26 cm pan leaves room for both the filling and the edge folded over it. Drain the mushrooms from the jar well and pat them dry if there is still liquid on the surface, so the filling does not turn watery. Cut the chicken breast into evenly sized cubes so they brown evenly. If the pepper is large and still firm after 8 minutes, leave it in the pan a little longer, until it starts to soften. You can swap the red pepper for a yellow one, in the same amount. You can replace the kefir with 250 g plain yogurt. A slice goes well with a green salad. The tart contains gluten, dairy and eggs.