Chicken Vegetable Tart

Chicken Vegetable Tart




30 min


20 min


for 4 people


30 minutes


20 minutes


  • 4 pieces of chicken tenderloin
  • 2 potatoes
  • 1 cup peas
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 1 tablespoon butter
  • 1 egg yolk

For the dough:

  • 180 g flour
  • 70 g butter (cold)
  • 1 egg yolk
  • 1 teaspoon salt

Key point

When the dough, use cold butter, pasta after cooking helps to have a tissue orodispersible.

Cooking Advice

If you wish you can also use instead of puff pastry dough.

How to make?

  1. Preparation of the dough in the container handling. Cold butter, rub your finger tip in the flour.

  2. Stir in the salt and yellow eggs, knead gently. Rest wrapped with stretch film.

  3. Chickens, chop frame. Cut the potatoes into cubes and boil.

  4. Melt the butter in a pan and cook the chickens. Cooked peas and boiled potatoes, add the browned chicken and add the spices.

  5. If you wish to place a tiny oven dishes or one large heat-resistant glass container in the oven, saute the chicken and vegetables.

  6. Remove the dough from the refrigerator and refine the wax paper between the two. cool on the container and on egg yolk crawl. cook until thoroughly browned in a 180 degree oven for about 10-15 minutes. That’s it, enjoy!

Service Advice

Do not portionsized in tiny mold helps you make a more elegant presentation.[wpurp-searchable-recipe]Chicken Vegetable Tart – – – [/wpurp-searchable-recipe]


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