Ingredients FOR THE DOUGH 500 gr all-purpose flour 250 gr butter (at room temperature) 200 gr yogurt 1/2 tsp salt 1 egg FOR THE FILLING 200 gr chicken fillet (finely chopped) 2 spring onions, finely chopped (including their green tops) 200 gr graviera cheese (grated) 250 gr light cream 4 large eggs 1 pinch nutmeg Salt Freshly ground pepper 30 gr cold butter (cut into small pieces) A little chives for garnish Roasted cherry tomatoes for garnish Equipment Frying pan Tart pan TAGS CHICKEN BUTTER APPETIZERS CHRISTMAS NEW YEAR'S DAY SUNDAY LUNCH TARTS Ingredients FOR THE DOUGH 500 gr all-purpose flour 250 gr butter (at room temperature) 200 gr yogurt 1/2 tsp salt 1 egg FOR THE FILLING 200 gr chicken fillet (finely chopped) 2 spring onions, finely chopped (including their green tops) 200 gr graviera cheese (grated) 250 gr light cream 4 large eggs 1 pinch nutmeg Salt Freshly ground pepper 30 gr cold butter (cut into small pieces) A little chives for garnish Roasted cherry tomatoes for garnish Instructions DOUGH FOR THE TART Place all the dough ingredients in a bowl and knead briefly until they come together into a ball. Press the dough with your palms to flatten it. In a buttered large tart pan, place the dough. Spread it with your fingers or the base of a glass, ensuring it is evenly thick everywhere. Lift the dough slightly to create sides. Trim off any excess from the rim of the tart pan. Prick the dough lightly with a fork. Refrigerate it to chill while you prepare the filling. FILLING Heat a nonstick pan with a little olive oil. Over high heat, cook the finely chopped chicken for 5-6 minutes. Add salt and pepper. Remove and set aside to cool. Place the eggs in a bowl, add the spring onions, light cream, nutmeg, and season with salt and pepper. Whisk well to combine. Spread the chicken evenly over the tart dough. Add the grated graviera across the entire surface. Place the tart on the middle rack of the oven and carefully pour in the egg and cream mixture, a little at a time. Scatter the cold pieces of butter over the surface. Bake in a preheated oven at 180°C (360°F) with the fan on for about 40 minutes, until the surface is lightly golden and the custard has set. Let the tart cool for 15-20 minutes to firm up. Sprinkle with chopped chives and cut into pieces. Serve with roasted cherry tomatoes and a mixed green salad. TAGS CHICKEN BUTTER APPETIZERS CHRISTMAS NEW YEAR'S DAY SUNDAY LUNCH TARTS
