How To Cook Chicken Tart it is a very easy trick



For dough:

all purpose flour 2 cups

Salt 1/4 tsp

Butter 1/2 cup (125 gm)

Milk 1/2 cup

Baking powder 2 tsp

For filling:

boneless Chicken 1 cup

Garlic mince 1 tsp

onion finely chopped 5 -6 tbsp

Salt 1/2 tsp

black pepper 1/2 tsp

Butter/Oil 3 tbsp

Cream 2 tbsp

flour 2 tbsp

Milk 1/2 cup

bell pepper 1 medium (small chunks)

cheese – blend of mozzarella n cheddar

oregano – optional

How To Cook Chicken Tart :

To make the pastry:
Combine the flour, baking powder and salt in a large mixing bowl….add the butter and mix with a pastry blender or hands

Until the mixture resembles coarse crumbs

Make a well in the middle of the pastry… pour water and bind the dough until it holds together without being too wet or sticky

Separately make chicken filling… heat oil or butter…

Add onions and cook till soft

Add minced garlic and mix

Add chicken pieces..cook till chicken changes it color… cover for 2-4 minutes….

Cook till chicken release water and tender

Add flour, salt and pepper …give it a quick stir then add cream and milk… and mix immediately…

Add chopped bell peppers and mix,…switch off the flame

Transfer it into other bowl and cool completely

Now for the tart…. generously grease 9 inch pie pan

Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick

Carefully roll the dough up onto the pin and lay it inside pie pan

Press the dough into the pan so it fits tightly…press the edges into the sides of the pan…

Shave off the excess hanging dough with a knife…

Prick the bottom all over with the fork

Now bake it for 15 – 20 minutes in preheated oven on 350F/180C…

Remember the tart will be cooked again with the filling…. it should be cooked but light in color so that it will not burn on the second bake

Spread the chicken filling into the cooled tart shell

Sprinkle mix of cheddar and mozzarella cheese and sprinkle some oregano leaves

And bake again until cheese melted and set

Cut into wedges and serve.

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