For the dough
2 1/2 cups all-purpose flour (300g)
1 tablespoon salt
3/4 cup unsalted butter, chilled and cut into small pieces (150g)
1/3 cup ice-cold water (80ml)
For the filling
1 large onion, finely chopped (150g)
4 cloves garlic, minced
6 slices of smoked bacon, finely chopped (90g)
12 slices of cooked chicken breast, finely chopped (240g)
1 tablespoon chopped fresh parsley
2 tablespoons vinegar
5 medium zucchinis (1kg), sliced into 0.5cm thick rounds
1 tablespoon salt
1 egg yolk, lightly beaten (for brushing)
For the dough
2 1/2 cups all-purpose flour (300g)
1 tablespoon salt
3/4 cup unsalted butter, chilled and cut into small pieces (150g)
1/3 cup ice-cold water (80ml)
For the filling
1 large onion, finely chopped (150g)
4 cloves garlic, minced
6 slices of smoked bacon, finely chopped (90g)
12 slices of cooked chicken breast, finely chopped (240g)
1 tablespoon chopped fresh parsley
2 tablespoons vinegar
5 medium zucchinis (1kg), sliced into 0.5cm thick rounds
1 tablespoon salt
1 egg yolk, lightly beaten (for brushing)
Prepare the dough: in a large mixing bowl, combine flour, salt, and butter
Mix until a crumbly mixture forms using your fingertips
Add the water and knead the mixture slightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Prepare the filling: in a large skillet, combine onion, garlic, and bacon
Cook over high heat, covered, stirring occasionally, until the onion is soft (about 5 minutes)
Add the chicken, parsley, and vinegar
Mix well
Add the zucchini, season with salt, and mix well
Let it cool
Preheat oven to 200°C (hot)
Roll out one-third of the dough directly onto the bottom of a 27cm diameter tart pan
Use a knife to create a border around the dough and place the crust in the pan
Shape small rolls with the remaining dough
Press them gently into the sides of the pan, covering it completely
Create a border around the crust
Filling the dough with the cooled zucchini mixture
Roll out the remaining dough and cut into strips 1cm wide
Place some strips over the filling to form a lattice pattern
Shape three rolls, forming flowers, and press them gently into the base of the lattice
Model a leaf shape using the remaining dough and place it over one of the lattice strips
Press the strips with your fingers along the border of the crust
Brush with the lightly beaten egg yolk
Bake in the preheated oven until golden brown (about 55 minutes)
Dismount from the pan and serve immediately
280 calories per slice
