French cuisine has entered many households thanks to its diversity. It is also present in my kitchen and the dishes of this cuisine belong to my favourites.
This cuisine is very inconsistent, just like me and my cooking so we fit together perfectly. 🙂
At home I cook all kinds of French dishes but I could never say, which one my favourite is.
This time, I will not make frogs or snails for you, which, incidentally, I adore. Instead, I will suggest a more mundane dish, one of the most popular dishes of French cuisine: a tart.
In its pastry you will find leek, chicken and bacon.
Of course, tarts can be served sweet as well, not only savoury but this time I am going for a savoury one.
Tart pastry is very easy to prepare as it does not need yeast or baking powder.
You can use French pastry for sweet tarts, but due to the fact that today we make salty one, we will use a crunchy cake based on butter.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
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Bon Appetit 🙂
Additionally: tart baking tin, baking paper, seeds for weighting the baking sheet.
Pastry: Sift flour onto the pastry, add diced butter, ginger, salt and nutmeg to it. Thoroughly chop with a knife. When the ingredients start to come together and turning into pastry, add an egg to them and knead it well. Put the finished pastry in the fridge. Let it cool for 30 minutes.
After removing it from the fridge, roll out the pastry thin enough to cover the bottom and the edges of the baking tin. Grease the baking tin with margarine. Make holes on the bottom of the pastry with a fork then carefully put the pastry in it. Put baking paper on top of the pastry and sprinkle with pea seeds on the top. These peas or other seeds should be put on the paper so that the pastry does not grow during baking.
Put the pastry into an oven preheated to 180 degrees Celsius. Bake for 20 minutes. After 20 minutes, remove from the oven, remove the paper from the top and add the filling.
Filling: Cut leeks into thin rings. Cut the boiled potatoes into cubes. Heat a tablespoon of olive oil in a frying pan. Fry the diced chicken on it.
Cut the raw bacon into very small cubes. Fry in a dry pan over low heat. The bacon should be brown and crunchy after frying.
Combine beaten eggs with cream, salt and pepper in a bowl. Add the cooled chicken cubes, potatoes, leeks and most of the bacon (leave some for sprinkling).
Pour the filling onto the baked tart. Sprinkle the top with the leftover bacon that you’ve put aside earlier. Put the tart back into the baking tin and bake for another hour. Once finished, let it cool.
The tart tastes best served cold. It will be great appetizer or snack like that.
The baking tin I used had a diameter of 25 centimeters.
Do You like chicken? If yes then check our recipe for Chicken kebabs.
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