Broccoli Tart with Feta and Cajun Marinated Chicken

Name: Broccoli Tart with Feta and Cajun Marinated Chicken - Tamara P.
Ingredients: For the chicken: 300 g chicken breast cut into strips with a thickness of 2; 3 cm 1 tablespoon finely grated ginger 2 small cloves of garlic finely grated 1 tablespoon Cajun seasoning 30 ml olive oil 20 ml hazelnut oil For the dough: 330 g white wheat flour 75 ml extra virgin; 82%) 4 onions finely chopped a pinch of coarse sea salt 50 g grated Gouda 200 g broccoli cut into pieces 150 g crumbled sheep and goat feta 1 beaten organic egg (for brushing the dough)

Meat - Broccoli Tart with Feta and Cajun Marinated Chicken by Tamara P. - Recipia

To prepare a delicious and comforting meal, we start by mixing the pieces of chicken with the remaining marinade ingredients in a generous bowl. We cover the bowl with plastic wrap and let it chill for a minimum of 30 minutes. This step is essential as the flavors will penetrate the meat, giving it an intense and savory taste. In the meantime, we prepare the dough. In another bowl, we place the flour and make a well in the center, where we add the remaining ingredients: eggs, water, and a pinch of salt. Using a fork, we lightly beat the eggs and liquids, gradually incorporating the flour until we achieve a smooth dough. On a surface dusted with a little flour, we transfer the dough and knead it gently for 1-2 minutes until a smooth ball forms. We brush the dough with a little olive oil, put it back in the bowl, cover it, and let it rest for an hour. During this time, we prepare the filling. In a pan, we add butter and finely chopped onion, sprinkled with coarse salt, and sauté it over low heat for about 30 minutes until it becomes caramelized and golden. This will add a sweet and deep flavor to our dish. Also, in a pot, we bring half a cup of water to a gentle boil. We add the pieces of broccoli, cover, and let them steam for 2 minutes, then drain and hold them under a cold water stream for a few seconds to stop the cooking. After cutting them into smaller pieces, we can focus on the chicken. We take the bowl of chicken out of the fridge and, in a stainless steel or cast iron pan, heat a little oil over medium heat. We carefully arrange the pieces of chicken breast and let them cook without moving them for 2-3 minutes, then turn them over. After another 2-3 minutes, we check if the chicken is cooked enough, being careful not to dry it out. Once cooked, we transfer the chicken to a plate and, when it has cooled slightly, cut it into small pieces. After preparing all the ingredients, we preheat the oven to 200 degrees Celsius (gas 6) and prepare a baking tray with aluminum foil. We sprinkle flour on a clean surface and divide the dough into 4 equal pieces. Each piece is rolled out into a circle with a diameter of 26-28 cm. On each circle, we place 1/4 of the caramelized onion, 1/4 of the grated gouda, 1/4 of the chicken pieces, 1/4 of the feta, and broccoli, leaving a 5-6 cm border. We bring the edges of the dough together, folding one piece over another, thus forming a rustic package. We carefully transfer each package to the prepared tray, brush the top with beaten egg, and bake for about 20 minutes, keeping in mind that we will likely need to bake in two batches. After they have browned nicely, we let the dishes cool on a rack for 5 minutes before serving. This way, we will achieve a savory meal with a fluffy dough and a rich filling, perfect for enjoying with loved ones.

Ingredients

For the chicken: 300 g chicken breast cut into strips with a thickness of 2
3 cm 1 tablespoon finely grated ginger 2 small cloves of garlic finely grated 1 tablespoon Cajun seasoning 30 ml olive oil 20 ml hazelnut oil For the dough: 330 g white wheat flour 75 ml extra virgin
82%) 4 onions finely chopped a pinch of coarse sea salt 50 g grated Gouda 200 g broccoli cut into pieces 150 g crumbled sheep and goat feta 1 beaten organic egg (for brushing the dough)

Broccoli Tart with Feta and Cajun Marinated Chicken

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