Mixture
2 1/2 cups of all-purpose flour
1 tablespoon of salt
3/4 cup of cold butter, cut into small pieces
1/3 cup of ice-cold water
Stuffing
One large onion, finely chopped
4 cloves of garlic, minced
6 slices of bacon, diced
12 tablespoons of ground chicken, cooked and crumbled
1 tablespoon of paprika, minced
2 tablespoons of vinegar
5 medium zucchinis, cut into 0.5 cm thick slices
1 tablespoon of salt
1 egg yolk, lightly beaten (for brushing)
Accessory
BOTTOM REMOVABLE FORMER WITH A DIAMETER OF 27 CM
Mixture
2 1/2 cups of all-purpose flour
1 tablespoon of salt
3/4 cup of cold butter, cut into small pieces
1/3 cup of ice-cold water
Stuffing
One large onion, finely chopped
4 cloves of garlic, minced
6 slices of bacon, diced
12 tablespoons of ground chicken, cooked and crumbled
1 tablespoon of paprika, minced
2 tablespoons of vinegar
5 medium zucchinis, cut into 0.5 cm thick slices
1 tablespoon of salt
1 egg yolk, lightly beaten (for brushing)
Accessory
BOTTOM REMOVABLE FORMER WITH A DIAMETER OF 27 CM
Mixture
Combine the flour, salt, and cold butter until it forms a crumbly mixture
Dip in ice-cold water and knead by hand
Form into a ball
Wrap in plastic film and refrigerate
Stuffing
Fry the onion, garlic, and bacon for five minutes
Add the chicken, paprika, vinegar, and mix well
Remove from heat and add zucchini and salt
Let cool down
Assembly
Preheat oven to high temperature
With a rolling pin, roll out 1/3 of the mixture over the bottom of the form
Apeel off the excess dough and place the base in the form
Form small rolls with the remaining dough
Press them one by one against the sides of the form until it is completely covered
Apeel again
Stuff the dough with zucchini filling
Roll out the remaining dough to create a decoration for the top of the tart, pressing it into the edges to prevent it from coming loose
Brush with egg yolk and bake for 55 minutes or until golden brown
Dismount and serve.
