Tarte Au Poule
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 0.5 teaspoon ½ salt
- 125 g butter
- 1 egg (s)
- 1 tablespoon water, cold (if necessary)
- 1 glass milk
- 3 large egg (s)
- 1 tablespoon parsley, finely chopped
- salt and pepper
- 250 g chicken breast, diced
- 2 onion (s), finely diced
- salt and pepper
- 1 glass mushrooms, drained
- 150 g cheese, rated
- Fat for the shape
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from flour, butter, 1 egg and salt, add 1 tablespoon water if necessary. Then put this dough in the refrigerator for 2 hours or - if you want it to be quick - put it in the freezer for 1/2 hour.
- Fry the onions in a little hot oil until golden brown. Add the finely diced chicken breast and fry with it. Add the drained mushrooms and fry briefly. Finally season only as needed.
- Prepare a glaze with milk, 3 eggs, parsley, salt and pepper.
- Roll out the shortcrust pastry and cover a greased tart pan with it sprinkled with flour. Prick several times with a fork. Spread the chicken breast mixture on the batter. Then pour the icing over it and sprinkle with grated cheese.
- Bake in the preheated oven at 200 ° C for about 30 to 45 minutes, until the tart is golden brown on top.
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