In a large bowl, mix the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing with a fork until the dough starts to come together.
Turn the dough onto a lightly floured surface and gently knead until smooth.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes to chill.
Step 2: Prepare the Filling
While the dough chills, heat the olive oil in a skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the shredded chicken, heavy cream, chicken broth, thyme, rosemary, and black pepper to the skillet. Stir well and bring to a simmer.
Allow the mixture to cook for 5-7 minutes, or until the sauce thickens slightly. Taste and adjust the seasoning with salt if needed.
Remove from heat and let the filling cool for a few minutes. Stir in the grated cheddar cheese, if using.
Step 3: Assemble the Tart
Preheat the oven to 375°F (190°C).
On a lightly floured surface, roll out the chilled dough to fit a tart pan (approximately 9 inches in diameter). Press the dough into the pan, trimming any excess around the edges.
Pour the chicken filling into the prepared crust and spread it out evenly.
Use any leftover dough to create a lattice pattern or cover the tart entirely with a dough top, cutting a few slits for ventilation if desired.
Step 4: Bake the Tart
Bake the tart in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
Remove from the oven and let it cool slightly before serving.
Step 5: Serve and Garnish
Garnish with fresh parsley and serve warm. Enjoy with a side salad or roasted vegetables for a complete meal.
Serving and Storage Tips:
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