Leek and chicken bread-dough tart in a multicooker

Ingredients

For the dough

• 300 g whole wheat flour
• 1 g salt
• 20 g fresh yeast
• 100 ml milk
• 20 ml oil

For the filling

• 200 g boneless chicken thigh
• 2 leeks (400 g)
• 1 small red onion (100 g)
• 1 medium bell pepper (150 g)
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 30 ml oil
• 30 ml dry white wine

For assembling

• 5 ml oil

Preparation

1. Put the flour, 1 g salt and yeast in a bowl. Pour in the lukewarm milk and knead, then add 20 ml oil and knead until incorporated; cover the dough and leave it to rise for 60 minutes, until doubled in size. 2. Cut the chicken thigh into thin strips and pat them dry with paper towels. Clean and wash the leek, onion and bell pepper, then slice the leek into rounds, finely chop the onion and dice the bell pepper. 3. Heat 30 ml oil in a pan and cook the chicken for 4 minutes, until lightly browned on the outside. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. Pour in the wine and let it simmer for 3 minutes, until almost completely reduced. Add the leek, onion and bell pepper and cook for 8 minutes, until softened; season with another 1/2 teaspoon salt and 1/4 teaspoon pepper, then chill the filling in the refrigerator for 20 minutes. 5. Roll out the dough with a rolling pin. Grease the multicooker pot with 5 ml oil, place the dough in it and bring it up slightly around the edges. 6. Put the filling on the dough. Select the Bake program at 180°C for 30 minutes, until the edges of the dough are browned. When the program ends, unplug the appliance.