Beetroot and spinach tart witch chicken
For the shortbread base:
125 g unsalted butter
1 cup all all purpose flour
pinch of salt
1 egg yolk
Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal with pieces of butter still visible, about 20 pulses. Pulsing add an egg yolk, pulse until dough just holds together when squeezed (it should still be crumbly), about 10 pulses.
Turn out dough on a sheet of plastic wrap and use plastic to press into disks. Wrap and chill until firm, about 30 minutes. Roll the pastry, and line a buttered tin (21 cm) with the pastry. Put the tin in fridge or freezer for ½ hour. Heat the oven to 180 degrees Celsius
Bake the tart-case for 15 mins, in a meanwhile prepare a filling
Do Ahead: Dough can be chilled 3 days ahead. Or, freeze up to 2 months.
For the filling:
2 eggs
1/2 cup of natural yogurt
2 tbs of mascarpone cheese
3 tbs of grated cheddar cheese
2 tbs of sour cream
1/2 tsp salt
2 tbs of olive oil
1 organic chicken breast sliced
1/2 small onion chopped
15g of spinach
15 g of beetroot leaves
15 g of parsley
10 g of dill
1 garlic clove
1 tbs olive oil
In a bowl combine eggs, yogurt, mascarpone cheese, cheddar, cream and salt, mix well and set aside.
Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, add chicken and fry until tender and beginning to colour, about 8 minutes. Ready chicken set aside.
Roughly chop spinach, beetroot leaves, parsley and dill, add garlic and olive oil and mix well.
Put egg filling into the pre cooked tart base, evenly add the chicken and vegetables. Bake for about 30 mins until gold and set. Let cool slightly, about 10 minutes. Serve warm or at room temperature.
