Description
Tart with pickled cucumbers and chicken is the crispy batter, juicy chicken and spicy vegetables in creamy cheese sauce.
Ingredients
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Flour
200 g
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Water
100 ml
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Olive oil
30 ml
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Salt
0.333 tsp
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Chicken fillet
150 g
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Cabbage
300 g
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Pickled cucumber
100 g
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Carrots
1 piece
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Onion
1 piece
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Tomato
1 piece
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Vegetable oil
3 Tbsp
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Brine
50 ml
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Butter
25 g
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Paprika sweet
0.333 tsp
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Thyme
0.333 tsp
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Parsley
1 coup
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Dill
1 coup
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Black pepper
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Salt
-
Chicken egg
2 piece
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Milk
100 ml
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Cheese
3 Tbsp
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Seasoning
-
Black pepper
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Salt
Cooking
1. Prepare ingredients for cooking tart. The cabbage and peel the carrots and cut into strips. Chicken fillet finely chop with a knife. Onion and tomato cut into cubes.
2. Prepare simple basis of Tarta. Mix the butter, water and salt. Sift flour and mix with oil mixture, knead the dough.
3. It turns soft, dont stick to hands dough. If you do not want tinkering with the dough, buy puff pastry dough is made.
4. Propylaeum countertop with flour and roll out the dough into a thin layer.
5. Using a rolling pin transfer the layer of dough in greased baking tins (f 24 cm).
6. Formed from the dough bowl and pierce with a fork. Put the mold in the package and refrigerate.
7. Prepare the stuffing. In hot oil fry until transparent onion.
8. Add chicken, fry until white.
9. Then add cabbage, carrots, tomato,...
10... and grated on a coarse grater pickles.
11. Finely chop the parsley, garlic and add to the stuffing. Add the butter, pickle juice, paprika, thyme, pepper and salt, stir. Cover the filling cap, don't forget to mix and stew until ready.
12. Cooked stuffing put in a baking dish. Preheat the oven to 180 C.
13. Prepare the filling. Whisk eggs with milk, add seasoning, ground pepper and salt.
14. Pour the filling into egg mixture. Sprinkle with grated cheese. Can be decorated with colorful pieces of vegetables. Put the workpiece in a well-heated oven until cooked crust, ~30 minutes. It all depends on the thickness of the crust, but do not tumble dry stuffing.
Cooked tart and sprinkle with fennel greens and serve. I like to eat this tart with sour cream. Bon appetit!
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