Chicken and spinach rye tart
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Crunchy rye-flour tart’s pie with cheese and yoghurt filling is a very surprising combination. This dish is simple, tasty and filling.
Ingredients:
Dough
- 150 g wholemeal rye flour
- 50 g wheat flour
- 100 g butter
- 1 egg
- 1 tbs linseed
- Oregano
- Salt
Filling
- 150 g chicken breast
- 2 large handfuls of spinach
- 3 eggs
- 100 g feta cheese
- 50 g greek yoghurt
- 10 cherry tomatos
- 3 cloves of garlic
- Olive oil
- Pepper and salt
We mix all ingredients for the dough until combined and relatively hard. Next, we form a round ball with the dough, which we gently flatten and put for about 1 hour into the fridge.
At this time slice chicken breast into a small strips, season it with garlic, salt and pepper and fry it on the olive oil. At the end, add spinach and cut in half cherry tomatoes. Simmer on the pan for 5 minutes, then pour out the water that meat and vegetables released during stewing.
Put 3 eggs in a small bowl, add feta cheese and Greek yogurt to them. Mix all ingredients until combine.
Remove the dough from the fridge and roll it until it gets 1 cm of thickness. Place the pastry in tart pan lined with baking paper. Bake in a preaheated oven at 180°C for about 30 minutes.
Put the spinach, chicken and cherry tomatoes on top of the pastry, then pour the egg-cheese mass. Put it back into the oven (180°C) for 20 minutes. After this time, turn off the oven, slightly open the oven and let the tart slowly cool down.
You can eat it both way – as hot and as cold meal – it always tastes great!