Chicken, mushroom and corn tart

Ingredients

For the dough

• 125 g flour
• 10 g fresh yeast
• 120 ml lukewarm water
• 1 teaspoon salt
• 1 teaspoon sugar
• 15 ml oil

For the filling

• 300 g boneless chicken breast
• 1 medium onion (150 g)
• 1 small jar sliced mushrooms (280 g
• 150 g drained)
• 45 g corn kernels
• 45 g sour cream
• 100 g semi-hard cheese
• 1 level teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 30 ml oil

Preparation

1. Rub the yeast and sugar together until the yeast dissolves. Put the flour and salt in a bowl, add the yeast and start kneading. Gradually pour in 120 ml lukewarm water, stopping when the dough no longer sticks to your hands, then work in 15 ml oil. 2. Cover the bowl with a clean towel and leave the dough to rise for 30 minutes, away from drafts. 3. Pat the chicken breast dry with paper towels and cut it into bite-sized pieces. Peel and finely chop the onion. Heat 30 ml oil in a pan and cook the onion and chicken for 4 minutes. 4. Drain and rinse the mushrooms, then add them to the pan and cook for 1 minute. Pour in 250 ml water and add the salt, pepper and dried parsley. Cook over medium heat for 10 minutes, until the liquid has reduced and the chicken is cooked through. Leave the filling to cool for 5 minutes. 5. Heat the oven to 180°C. Grate the cheese using the large holes of a grater. Sprinkle a little flour on the work surface, roll out the dough to a medium thickness and place it in a tart pan lined with baking paper. Press the dough up the sides, then prick it with a fork. 6. Spoon the filling over the dough, add the corn kernels and spread the sour cream in an even layer. Sprinkle with the cheese and bake the tart for 30 minutes, until browned on top.