Chicken and cottage cheese tart

Name: Chicken and cottage cheese tart
Ingredients: 400 g flour; 125 g butter; 1/2 teaspoon salt; 1 egg; 200 ml cold milk; 300 g boiled chicken breast; 4 eggs; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 400 g cottage cheese; 30 g sour cream; 10 g chopped dill; 1 teaspoon caraway seeds

Meat - Chicken and cottage cheese tart by Anica H. - Recipia

The dough chills for 30 minutes before I roll it out; the chicken and cottage cheese tart has a base and lattice made from the same dough. Cottage cheese, eggs, sour cream and strips of boiled chicken come together in a filling that bakes until lightly browned. I like to cut a thick slice and eat it warm. Prep: 25 minutes. Cook: 40 minutes. Rest: 30 minutes. Total time: 95 minutes. Servings: 8. About 460 kcal and 27 g protein per serving.

Ingredients

For the dough

400 g flour
125 g butter
1/2 teaspoon salt
1 egg
200 ml cold milk

For the filling

300 g boiled chicken breast
4 eggs
1/2 teaspoon salt
1/4 teaspoon ground pepper
400 g cottage cheese
30 g sour cream
10 g chopped dill
1 teaspoon caraway seeds

Preparation

1. Mix the flour with the cold, cubed butter and salt until the mixture looks like crumbs. 2. Add the egg and cold milk, then bring the dough together. Cover and refrigerate for 30 minutes. 3. Heat the oven to 180°C. Beat the 4 eggs with the salt and pepper, set aside 1 tablespoon for brushing, then mix in the cottage cheese, sour cream and dill. 4. Divide the dough in two. Roll out one half to line the base and sides of a tart tin, then cut the boiled chicken breast into strips. 5. Arrange the chicken strips over the dough, pour in the filling and lay strips from the other half of the dough on top in a lattice. Sprinkle with the caraway seeds and brush the lattice with the reserved egg. Bake for 40 minutes, until the pastry is browned and the filling has set.

Notes

The cottage cheese should be well drained; if it is watery, leave it in a sieve for a little while before mixing. The dough contains gluten, and the filling contains dairy and eggs. On a 26 cm tart tin, narrow strips are easier to arrange in a lattice. The filling can stay soft if the cheese is too wet, so I let the tart cool before cutting it. It keeps in the fridge for up to 3 days. I serve it with green salad.