500 g of frozen puff pastry
1 kg of boneless, skinless chicken breast
1/2 cup of red wine
2 sprigs of rosemary
2 tablespoons of apple cider vinegar
3 cloves of garlic, minced
1 medium onion, diced
2 tablespoons of chopped fresh parsley
1 tablespoon of salt
5 tablespoons of olive oil
3 cups of seeded and chopped tomatoes
250 g of fresh mushrooms, sliced
1 tablespoon of all-purpose flour
1 cup of milk
150 g of creamy cheese (such as Catupiry)
1 egg yolk for brushing
Salt and black pepper to taste
500 g of frozen puff pastry
1 kg of boneless, skinless chicken breast
1/2 cup of red wine
2 sprigs of rosemary
2 tablespoons of apple cider vinegar
3 cloves of garlic, minced
1 medium onion, diced
2 tablespoons of chopped fresh parsley
1 tablespoon of salt
5 tablespoons of olive oil
3 cups of seeded and chopped tomatoes
250 g of fresh mushrooms, sliced
1 tablespoon of all-purpose flour
1 cup of milk
150 g of creamy cheese (such as Catupiry)
1 egg yolk for brushing
Salt and black pepper to taste
Mix the chicken breast, red wine, rosemary, apple cider vinegar, garlic, onion, parsley, salt, and let it rest for 3 hours
Remove the chicken from the marinade and reserve
Strain the marinade and set aside the solids and liquid
Heat the olive oil and brown the chicken
Add the solids from the marinade, tomatoes, and cook for 10 minutes
Add the strained marinade and cook until the chicken is tender
Chop the cooked chicken and return it to the pan
Add the mushrooms, flour dissolved in milk, and creamy cheese
Stir until thickened
Season with salt and pepper to taste, and let cool
Moisten with water a tart pan and line the bottom and sides with puff pastry, overhanging 3 cm from the edges
Fill the tart with the filling and fold the edges of the pastry inside
Refrigerate for 15 minutes
Brush the surface of the pastry with egg yolk and bake in a preheated oven at high heat until golden brown.
