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For dough:
all purpose flour 2 cups
butter 1/2 cup (125 gm)
salt 1/4 tsp
baking powder 2 tsp
milk 1/2 cup
For filling:
boneless chicken 1 cup
onion finely chopped 5 -6 tbsp
garlic mince 1 tsp
butter/oil 3 tbsp
salt 1/2 tsp
black pepper 1/2 tsp
flour 2 tbsp
cream 2 tbsp
milk 1/2 cup
bell pepper 1 medium (small chunks)
cheese - blend of mozzarella n cheddar
oregano - optional
METHOD:
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.
Posted By:
Kishwar Shah, Sukkar