The Ingredients
Dough Ingredients:
- 250g white flour
- 125g Baker’s Choice (soft and cold from the fridge)
- 1 cup ice-cold water
- 1 cup uncooked beans (for blind baking)
Filling Ingredients:
- ¼ kg chicken breast, cut into cubes
- 50g Baker’s Choice
- ½ of each: red, green, and yellow bell pepper, diced
- 1 onion, finely chopped
- 2 tbsp minced garlic
- Salt, pepper, paprika, and oregano (to taste)
- 1 cup milk
- 1 egg
- ½ cup melted cheese
- 1 pack (25g) feta cheese
- Medium-sized tart molds with a removable base
How to prepare
First, Prepare the Dough:
- In a large bowl, mix flour and salt.
- Rub Baker’s Choice into the flour mixture until the texture resembles coarse breadcrumbs.
- Gradually add cold water, mixing with your hands until the dough starts to come together.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- After chilling, place the dough on a lightly floured surface and roll it into a circle using a rolling pin.
- Transfer the dough to the tart molds, pressing it gently into the sides while leaving the excess dough hanging over the edges.
- Place a large sheet of parchment paper over the dough and fill the center with dry beans or lentils to help maintain its shape while baking.
- Preheat the oven to 300°F (without a fan) and bake for 15 minutes until the edges turn slightly golden and the dough is no longer raw.
Prepare the Filling:
- Sauté onions and chicken in Baker’s Choice until golden.
- Add the bell peppers and spices, then stir-fry until everything is cooked. Set aside to cool.
- In a bowl, whisk together milk, egg, salt, and pepper. Pour this mixture over the chicken filling.
- Fill the tart molds with the mixture and bake in a hot oven for 10 minutes, or until the filling is fully cooked and set.
Preparing the recipe
preparation time
1 hours , 10 minutes
difficulty
easy
Serves
2 pieces
Cooking time
15 minute
Oven Temperature
300 degrees
Share the recipe
How to prepare
First, Prepare the Dough:
- In a large bowl, mix flour and salt.
- Rub Baker’s Choice into the flour mixture until the texture resembles coarse breadcrumbs.
- Gradually add cold water, mixing with your hands until the dough starts to come together.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- After chilling, place the dough on a lightly floured surface and roll it into a circle using a rolling pin.
- Transfer the dough to the tart molds, pressing it gently into the sides while leaving the excess dough hanging over the edges.
- Place a large sheet of parchment paper over the dough and fill the center with dry beans or lentils to help maintain its shape while baking.
- Preheat the oven to 300°F (without a fan) and bake for 15 minutes until the edges turn slightly golden and the dough is no longer raw.
Prepare the Filling:
- Sauté onions and chicken in Baker’s Choice until golden.
- Add the bell peppers and spices, then stir-fry until everything is cooked. Set aside to cool.
- In a bowl, whisk together milk, egg, salt, and pepper. Pour this mixture over the chicken filling.
- Fill the tart molds with the mixture and bake in a hot oven for 10 minutes, or until the filling is fully cooked and set.
