2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold unsalted butter, cut into small pieces
1/3 cup cold water
1/2 cup finely chopped onion
4 cloves garlic, minced
6 slices of crispy cooked bacon, diced
12 cups cooked and crushed chicken breast (about 1 pound)
1 teaspoon chopped fresh parsley
2 tablespoons white wine vinegar
5 medium zucchinis, sliced into thin rounds
1 teaspoon salt
1 egg
2 1/2 cups all-purpose flour
1 teaspoon salt
3/4 cup cold unsalted butter, cut into small pieces
1/3 cup cold water
1/2 cup finely chopped onion
4 cloves garlic, minced
6 slices of crispy cooked bacon, diced
12 cups cooked and crushed chicken breast (about 1 pound)
1 teaspoon chopped fresh parsley
2 tablespoons white wine vinegar
5 medium zucchinis, sliced into thin rounds
1 teaspoon salt
1 egg
1
Dough: Mix the flour, salt, and cold butter until a crumbly mixture forms
Add the water and knead with your hands to form a ball
Wrap in plastic wrap and refrigerate
2
Filling: Sauté the onion, garlic, and bacon until softened
Add the chicken breast, parsley, and vinegar
Mix well
3
Finish: Remove from heat and add the zucchini slices and salt
Let cool
4
Assembly: With a rolling pin, roll out 1/3 of the dough on the bottom of a form
Form small rolls with the remaining dough and press them onto the sides of the form to cover it completely
5
Fill with the zucchini mixture
6
Top: Roll out the remaining dough and use to create a decorative border around the top of the tart, pressing gently onto the edges so they don't fall off
7
Brush with beaten egg and bake at 375°F for 55 minutes or until golden brown.
