5 small zucchinis, diced
5 tomato slices
1 fresh yeast tablet for poultry
1/2 cup (chalice) of warm water
1 tablespoon of sugar
500 g of wheat flour
2 tablespoons of butter
750 g of chicken breast, diced
2 finely chopped onions
2 tablespoons of olive oil
1 tablespoon of chopped thyme
1 tablespoon of chopped rosemary
1 teaspoon of paprika
1 egg, beaten
3 tablespoons of grated cheese
1 tablespoon of chopped parsley
Salt, olive oil, and black pepper to taste
5 small zucchinis, diced
5 tomato slices
1 fresh yeast tablet for poultry
1/2 cup (chalice) of warm water
1 tablespoon of sugar
500 g of wheat flour
2 tablespoons of butter
750 g of chicken breast, diced
2 finely chopped onions
2 tablespoons of olive oil
1 tablespoon of chopped thyme
1 tablespoon of chopped rosemary
1 teaspoon of paprika
1 egg, beaten
3 tablespoons of grated cheese
1 tablespoon of chopped parsley
Salt, olive oil, and black pepper to taste
Dissolve the yeast in warm water and add sugar and a pinch of salt
Let it sit for 15 minutes
Add 2 tablespoons of flour and reserve
If necessary, add more flour
Melt the butter and mix with the remaining flour to form a homogeneous mass
If necessary, add more flour
Cover and let it rest until it doubles in volume
Filling: Sauté the onion in olive oil and add thyme, rosemary, and paprika
Then, add the chicken breast and brown it
Add zucchini and stir well
Remove from heat and add egg, cheese, and season with salt, parsley, and black pepper
Grease a removable-bottom cake pan and open the dough
Fill the bottom and sides of the pan with the dough, letting any excess fall to the sides
Lay a layer of tomato slices and spread the filling over it
Top with another layer of tomato, fold the excess dough inwards, and drizzle with a thread of olive oil
Let it rest for 20 minutes
Bake in a medium preheated oven for approximately 30 minutes
Cover the tart with aluminum foil and bake until the dough is firm.
